Step 1.

Select long carrots that are fairly thick. If your carrots are long enough, you will be able to get two usable portions out of one carrot. Cut the carrot in half so that you have two 4 inch pieces. If your carrot is less than 8 inches long, cut off 4 inches and discard the rest.

Step 2.

With a paring knife, cut each carrot piece into thirds, lengthwise. Cut each third into three even pieces. If some of the pieces are not uniform, discard them and use only the pieces that are of equal thickness.

Step 3.

Select chives that are very long. The longer the chives are, the easier they will be to tie. Pick out 3 chives of the same length for each bundle you are going to make.

Step 4.

Bring a large sauce pan of salted water to boil. Have ready a bowl of cold water and ice. Place the carrots sticks into the boiling water and cook just until tender. Remove with a slotted spoon into the ice water. Place the whole chives into the boiling water for 30 seconds or just until softened. Remove immediately to the ice water with the carrots.

Step 5.

Drain carrots and chives. Lay three chives together on a work surface. Place 4-5 carrots in the center of the chives and lay across the chives.

Step 6.

Tie the chives in a square knot in the center of the carrot sticks. Tie the knot snugly so the bundles are tightly held together. The chives will be surprisingly strong.

Step 7.

Snip the ends of the chives with kitchen shears, about 1/2 inch from the knot.

The carrot bundles can now be set aside until serving time.

Step 8.

To finish for serving, heat a pan of water to simmer. Place a non-stick skillet over simmering water and add 2 Tablespoons butter. When butter has melted, add 2 Tablespoons gf brown sugar and blend. Carefully add the bundles. With a spoon, baste the bundles with the melted butter mixture. Do not toss bundles or turn them, simply baste with the sugared butter to reheat. Transfer to serving plates and serve.