Ingredients
- 4 large carrots
- 8 chives, blanched
- 3 tablespoons butter
- 3 tablespoons firmly packed brown sugar
- 1/4 cup dry white wine
Directions
Slice the carrots into 3-inch long by 1/4-inch wide strips. Bring a small pot of water to a boil over medium heat and add the carrots. Cook the carrots until just tender, about 2 minutes. Drain. Stack the carrots into bundles and tie each bundle with a blanched chive.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Stir in white wine and simmer for 2 minutes. Add the carrot bundles to the sauce and cook until coated with the sauce, about 3 minutes. Transfer to a serving bowl and serve.
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By lcrescenzi68
Canton, GA
on March 10, 2011
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this is more of a message to help those of you who can no longer find the other recipes..... if you go to top where the name of the episode is.... click on it... all the other recipes are there.... Now I dont want to screw up rating since I havent tried it yet.... so will rate well.. have made brown sugar carrots before but not with wind... can only assume that will be a welcomed addition.
By melsey62_11381268
Snellville, GA
on March 07, 2011
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I made some mistakes on this receipe. That's what I get when I am trying to be an Iron Chef in my own kitchen. I overcooked the chives which makes them "wimpy" when trying to tie them around the carrot bundles. I also bought some pre-cut carrot sticks. My advice is still to even them up. Another tip is do not let your sauce stand too long or else it will get clumpy. This is a receipe where you need to watch what you are doing. I will definitely try again. Got a good smile when fiance saw what I was attempting. We were together when Paula's episode was on when she was making this. Feel free to use sparkling white grape juice if you do not have win or cannot have alcohol.
By kellycookers
on March 01, 2011
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This was simple and has super flavor, I also tried with Sweet Potatoes cutting them the same way as the carrots and it was perfect!
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