Carottes à la Crème
Adapted from Backyard Bistros, Farmhouse Fare: A French Country Cookbook by Jane Sigal
- 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.