Carrots with Creme Fraiche and Herbs
In this recipe, thyme transforms ordinary boiled carrots into something
subtly sumptuous. The creme fraiche helps too. You can substitute
steamed baby leeks for the carrots, but stir in a tablespoon of butter
when adding the creme fraiche.
800 g mini carrots, trimmed, or medium
50 g unsalted butter
A sprig of thyme
2 tablespoons creme fraiche
Several sprigs of chervil
A small bunch of chives
Fine sea salt
If using larger carrots, cut them
diagonally into 5 cm slices. Put in a large saucepan (the carrots
should fit in almost a single layer for even cooking). Add the butter
and set over low heat. Cook to melt and coat, about 3 minutes.
Half-fill the saucepan with water, then add a pinch of salt and the
Cover and cook until the water is almost
completely evaporated, 10-20 minutes.
Stir in the creme fraiche and add salt to
taste. Using kitchen scissors, snip the chervil and chives over the
top, mix well and serve.
Variation In spring, when turnips are
sweet, they make a great addition to this dish. Peel and quarter large
turnips or just peel baby ones and leave them whole - the main thing is
to ensure that all the vegetable pieces (carrots and turnips) are about
the same size so that they cook evenly. Halve the carrot quantity and
complete with turnips, or double the recipe. Sprinkle with a large
handful of just-cooked peas before serving for extra crunch and color.