CARE FOR SOME CARROTS? (SALLYE)
A great side dish.
1 bunchfresh carrots (8-12 carrots)
2 tspcoarse sea salt
1 Tbspunsalted butter
1 Tbspfresh dill
1 Tbspcapers, drained
·salt & freshly ground pepper to taste
1/2 cheavy or whipping cream (not ultra pastuerized)
1/2 cdairy sour cream
How to Make CARE FOR SOME CARROTS? (SALLYE)
- MAKE CREME FRAICHE:
Whisk together whipping cream and sour cream until well blended and smooth.
- 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
- 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.
- 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
- 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.