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Ingredients
- 4 large carrots
- 8 chives, blanched
- 3 tablespoons butter
- 3 tablespoons firmly packed brown sugar
- 1/4 cup dry white wine
Method
- Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
- Stack carrots into 8 bundles, and tie with a blanched chive.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.
