2 large carrots, peeled
2 T. butter
1 t. crushed garlic
1 T. dry sherry
Cut carrots into 4 inch sticks, about the same width as the beans.
Put beans and carrots into a steamer (your choice) and steam for about 4 minutes. They should be tender-crisp.
While beans and carrots are steaming, heat butter in a large saute pan. Add garlic and saute for 1 minute. Then add sherry and cook for 1 minute more.
Add hot beans and carrots to the butter mixture in the hot pan and toss to coat. Sprinkle with a pinch of kosher salt.
Blanche chives in hot water for 20 seconds. This softens them so you can tie them easily.
Place 2-3 chives on cutting board. At a 90 degree angle, place some green beans, wax beans and carrots on chives. Tie the chives around the beans and carrots, double knotting it. Don’t over fill it, just think of what a normal serving would be.
This should make about 8 – 10 servings. It’s fast, easy and of course, delicious!