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!!
Steps
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.
Ingredients
fresh carrot, creme fraiche, garlic granules, fresh basil, salt