Prep 15 mins
Cook 40 mins
Cook carrots in cream long enough and they caramelized into this surprising and wonderfullly easy side dish. It's rich, so serve small portions. The dish originated in Normandy and is ideal with roast meats
- 3 tablespoons unsalted butter
- 1 1⁄2 lbs carrots, peeled, grated
- salt & freshly ground black pepper
- 1 pinch of freshly grated nutmeg
- 3⁄4 cup creme fraiche or 3⁄4 cup heavy whipping cream
- Preheat oven to 400 (or if you're roasting or baking something else, cook the carrots at that temperature). In a large skillet, melt the butter and add the carrots and a little salt. Cook, stirring, for about 5 minutes until they lose their raw look. Stir in pepper to tase, nutmeg and cream fraiche. Cook until the mixture boils.
- Spoon the carrot mixture into a small, shallow casserole or baking dish. Cover with a lid and bake until the cream is absored and the carrots brown around the edges, about 40 minutes. No harm if the carrots cook longer -- they simply continue to caramelize. But don't undercook, or the dish will taste very ordinary.
I followed the recipe, which is very simple, yet these would not brown! I left them in for double the time, still no joy, so I even took the lid off, with no effect! They still tasted very nice and looked nice on the plate, but would have been nicer if caramelised/browned!
These were quite tasty! However, I just cut up the carrots instead of grating them, as I didn't pay attention to that part of the recipe! To be on the safe side, I did cook them a bit longer. Will definitely make this again. Thank you! :D