Carrots With Cream And Herbs

Carrots With Cream And Herbs

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Servings: 4
Calories: 345


  • 1 3/4 lb carrots
  • 2 finely chopped shallots
  • 2 oz butter
  • 7 floz creme fraiche or single cream
  • 2 pinches caster sugar
  • generous pinch oregano
  • 2 tbsp chopped fresh basil
  • salt and pepper

Serve with:

  • Spinach Souffle
  • poached salmon


  • Wash, trim and peel the carrots. Cut them into large matchstick strips. Heat the butter gently in a very wide frying pan and cook the shallots over a very low heat, stirring frequently, for 10 minutes, until wilted and tender.
  • Add the carrots, sprinkle with a little salt, freshly ground pepper and 2 pinches of caster sugar. Stir over a gentle heat for 1 minute, then cover and sweat slowly for about 30 minutes or until the carrots are tender but still crisp, stirring often and adding a very little hot water when necessary.
  • Add a generous pinch of oregano, stir over a moderately high heat for a few seconds, then add the cream. Reduce the heat and stir for 2 - 3 minutes. Remove from the heat and add a little more salt if wished. Serve in a heated serving dish with a sprinkling of chopped fresh basil leaves.
  • Serve at once, before the basil wilts and while the carrots are piping hot.
Calories: 345 kcal
Carbohydrates: 23 g
Protein: 3 g
Fat: 28g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 88 mg
Sodium: 257 mg
Potassium: 733 mg
Fiber: 6 g
Sugar: 11 g
Vitamin A: 34084 IU
Vitamin C: 13 mg
Calcium: 111 mg
Iron: 1 mg
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