Carottes à la Crème

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Creamed Carrots

Adapted from Backyard Bistros, Farmhouse Fare: A French Country Cookbook by Jane Sigal

Serves 4


  • 3 Tbsp butter
  • 1 1/2 lbs grated carrots
  • salt and pepper
  • dash of nutmeg
  • 3/4 cup crème fraîche

Preheat oven to 400°.

Melt butter in a sauté pan. Add carrots. Salt and sauté for 3-5 minutes. Stir in pepper, nutmeg, and crème fraîche. Heat to boiling. Add more salt or pepper to taste.

Transfer to a shallow baking dish. Cover and bake 30-45 minutes, until brown and caramelized around the edges.

If you have something else in the oven, these carrots can be cooked at a wide range of temperatures. Just be sure to allow them enough time to caramelize if you are using a lower temperature. Cooking them a bit longer than necessary will not hurt them.