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    You are in: Home / Recipes / Auberge Creamed Carrots With Basil and Garlic Recipe
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    Auberge Creamed Carrots With Basil and Garlic

    Auberge Creamed Carrots With Basil and Garlic. Photo by Tisme

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    French Tart's Note:

    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!

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    Units: US | Metric


    1. 1
      Peel and slice the carrots on the diagnal - into about 1/2 slices.
    2. 2
      Boil gently or steam for about 7-10 minutes, until just softening a bit.
    3. 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. 4
      Drain and add the creme fraiche, garlic & basil to the carrots in the pan.
    5. 5
      Put the lid on again and gently mix around in the pan by shaking it.
    6. 6
      Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots!
    7. 7
      You can garnish them with a bit more chopped basil OR chopped parsley if you wish.

    Ratings & Reviews:

    • on May 02, 2010


      What a great way to serve carrots! Delcious and so creamy, the garlic and basil add such wonderful flavours to the carrots. Next time I would like to use fresh basil, it was late so I didn't go out to pick any in the dark, I used dried basil instead. The family loved the carrots and I will be trying this one again with some lovely freshly picked basil! Thanks F.T.

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    • on November 09, 2009


      Double delicious with the garlic and basil, FT. I used fat-free sour cream and it didn't melt as much as I wanted. Stil--the carrots were really enhanced by the sour cream and herbs. Made for Slide into Sides, in Cooking Photos.

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    • on April 07, 2009


      This reminds me a bit of a recipe I have been making for a long time. But the basil and garlic are different. Would never have thought of it. I was tempted to make changes to this recipe as I was making it but am glad I didn't. The only thing I might do different next time is use a bit less garlic(I used fresh). But there will definately be a next time :)

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    Read All Reviews (13)


    Nutritional Facts for Auberge Creamed Carrots With Basil and Garlic

    Serving Size: 1 (122 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 74.9
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 1.7 g
    Cholesterol 10.2 mg
    Sodium 81.5 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 3.2 g
    Sugars 5.3 g
    Protein 1.3 g

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