Carrots and Celery With Sour Cream and Chives Carmen Jackson
"Mama came up with this combination. Often the sauce broke, but then Julia Child taught me about creme fraiche. I'm 63 so that will give you a frame of reference.
This combination is delicious!"
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 -8 carrots, peeled and sliced
- 3 celery ribs, of tender celery sliced thinly
- 1 tablespoon butter
- 1⁄2 cup water
- 1⁄2 cup creme fraiche
- 1⁄4 cup minced chives
- salt and pepper
directions
- Peel and thinly slice the carrots.
- If the celery are outer ribs remove the strings and slice thinly -- if inner ribs just slice thinly.
- Steam with the water until just barely tender.
- Salt and pepper to taste.
- Add the creme fraiche and chives.
- Stir until combines and totally warmed through.
- Enjoy and thank Carmen Jackson.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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