INGREDIENTS
•
One 16-ounce bag frozen sliced carrots, thawed slightly
•
1 to 2 cups chicken stock
•
1/2 cup creme fraiche
•
1/2 cup frozen pearl onions, thawed slightly
•
1 tablespoon fresh lemon juice
•
1 tablespoon maple syrup
•
1 teaspoon grated fresh ginger
•
1/2 teaspoon hot Hungarian paprika
•
Pinch of nutmeg
•
Kosher salt
•
1/4 cup chopped pecans
•
Grated zest of 1 lemon
•
Freshly ground black pepper