Auberge Creamed Carrots With Basil and Garlic
"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!"
photo by Tisme
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
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
- Peel and slice the carrots on the diagnal - into about 1/2 slices.
- Boil gently or steam for about 7-10 minutes, until just softening a bit.
- Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum.
- Drain and add the creme fraiche, garlic & basil to the carrots in the pan.
- Put the lid on again and gently mix around in the pan by shaking it.
- Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots!
- You can garnish them with a bit more chopped basil OR chopped parsley if you wish.
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Reviews
-
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. -
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. -
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 :) -
It was ok not sure I would use garlic next time.
-
A wonderful combination of flavors! I love carrots, garlic and bvasil. I had never put them together before - they were great! I didn't think the carrots were overpowered by the garlic and basil - in fact I'm sure i used more of each (I hate measuring). I didn't have creme fraiche and I was in a hurry, so I used sour cream. Next time I will use the creme fraiche - I bet it will be even better!
see 8 more reviews
Tweaks
-
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.
-
I tried this and it's simply the best. I did have to substitute soy cream for the creme fraiche but it didn't matter. Absolutely delicious!
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
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<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
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<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
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<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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