Serves 4 Difficulty
2 carrots, peeled and cut into 3" sticks, about 1/2" thick 16 long chive stocks 1/4 cup butter 1 Tablespoon gf brown sugar
Place carrots into a large pot of salted boiling water. Boil until just tender. Transfer immediately to a bowl of ice water. Add chive stocks to boiling water and boil for 30 seconds; transfer to ice water. Drain carrots and chives. Gather 4-5 carrot sticks together. Gather 4 chive stocks together and wrap the chives around the bunch of carrots. Tie the chives in a square knot and cut off the loose ends about 1/2" from the knot. Repeat until all carrots are bundled. Just before serving, heat a non-stick skillet over a pan of boiling water. Add butter and brown sugar; stirring until butter is melted and sugar is dissolved. Carefully add carrot bundles to skillet and spoon butter mixture over them. When carrot bundles are coated and rewarmed, serve.