Ingredients:
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
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 55 min.