Servings: 4 servings
Prep Time: 10 min
Cook Time: 10 min
4 large carrots
8 chives, blanched
3 tablespoons butter
3 tablespoons firmly packed brown sugar
1/4 cup dry white wine
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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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!