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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
Method
- 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.
