Ingredients for Carrot Bundles Paula Deen
- 1 pound carrots
- Chives
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- Dry White Wine
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How to Make Carrot Bundles Paula Deen
- Julienne carrots into 8 bundles of 3-inch by 1/4-inch strips (approximately 1 pound carrots).
- Blanch 8 chives by briefly boiling in water for 1 minute; set aside to cool.
- Bring a large pot of salted water to a boil. Add the carrot bundles and cook for 5 minutes, or until tender-crisp. Drain well.
- Gently tie each carrot bundle with a blanched chive.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in 1/4 cup packed brown sugar until completely dissolved.
- Add 1/4 cup dry white wine and bring to a simmer for 2 minutes.
- Add the carrot bundles to the sauce and cook for 3 minutes, turning occasionally, until the bundles are evenly coated and heated through.
- Serve immediately. Garnish with extra chives if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
53g
Fat
27g
Carbs
5g
