Carrots and Celery With Sour Cream and Chives Carmen Jackson
- 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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