All Simple Vegetable Recipes

Carrots with Creme Fraiche and Herbs

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 carrots

  • 50 g unsalted butter

  • A sprig of thyme

  • 2 tablespoons creme fraiche

  • Several sprigs of chervil

  • A small bunch of chives

  • Fine sea salt

  1. 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 thyme.

  2. Cover and cook until the water is almost completely evaporated, 10-20 minutes.

  3. 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.

  4. 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.

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