Auberge Creamed Carrots With Basil and Garlic |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of the most requested vegetable accompaniments that I serve in the Auberge; simple & easy to adapt to personal tastes - they are finished off in a flash before serving. If you are not fond of garlic, don't add it......the same with basil, it's just that I find the two work very well together with the sweetnes of the carrots! Ingredients:
1 lb fresh carrot, peeled & sliced on the diagonal |
2 tablespoons creme fraiche or 2 tablespoons sour cream |
1 teaspoon dried garlic granules or 2 fresh garlic cloves, peeled and crushed |
2 teaspoons freshly chopped fresh basil or 1 teaspoon dried basil |
salt (optional) |
Directions:
1. Peel and slice the carrots on the diagnal - into about 1/2 slices.
2. Boil gently or steam for about 7-10 minutes, until just softening a bit.
3. Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum.
4. Drain and add the creme fraiche, garlic & basil to the carrots in the pan.
5. Put the lid on again and gently mix around in the pan by shaking it.
6. Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots!
7. You can garnish them with a bit more chopped basil OR chopped parsley if you wish.
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