CARE FOR SOME CARROTS? (SALLYE)

sallye bates

By
@grandedame

Carrots are so very good for you, packed with vitamins and nutrients. The method of cooking in this recipe retains most of them.

A great side dish.


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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 bunch
fresh carrots (8-12 carrots)
2 tsp
coarse sea salt
1 Tbsp
unsalted butter
1 Tbsp
fresh dill
1 Tbsp
capers, drained
salt & freshly ground pepper to taste

CREME FRAICHE

1/2 c
heavy or whipping cream (not ultra pastuerized)
1/2 c
dairy sour cream

Directions Step-By-Step

1
MAKE CREME FRAICHE:

Whisk together whipping cream and sour cream until well blended and smooth.

Set aside.
2
PREPARE CARROTS:

NOTE: Do not peel carrots

Soak carrots in bowl with ice and water to cover for 30 minutes

Transfer to colander and drain
3
In a large heavy pan, heat water to boiling over medium high heat.

Turn heat down to medium once water is boiling

Add salt and whole carrots

Cook until carrots are tender, but still crisp. (about 20 minutes)

Transfer carrots back to colander, drain and set under cool running water until cool enough to handle.
4
When carrots are cool, remove the skins by gently rubbing the carrots with your hands.(the skins will easily slip off)

Discard the skins

Cut the carrots diagonally into 1/4" thick slices
5
Melt the butter in heavy skillet over medium heat.

Add the carrots and saute for 5 minutes

Then stir in 1/2 cup of Creme Fraiche, 1 tablespoon at a time.

NOTE: Wait for each addition to be absorbed before adding more.

The rest of the Creme Fraiche will keep up to a week in an airtight container stored in the fridge.

Fold in the dill and capers, add salt and pepper to taste.

Serve immediately while still hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy