Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrots a La Creme Recipe
    Lost? Site Map

    Carrots a La Creme

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    fluffernutter's Note:

    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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.

    Ratings & Reviews:

    • on December 01, 2013

      35

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2005

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Carrots a La Creme

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.4
     
    Calories from Fat 230
    76%
    Total Fat 25.5 g
    39%
    Saturated Fat 15.8 g
    79%
    Cholesterol 84.0 mg
    28%
    Sodium 135.8 mg
    5%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 4.7 g
    19%
    Sugars 7.8 g
    31%
    Protein 2.5 g
    5%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites