Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.
1/3 cup crème fraîche
1 1/2 tablespoons finely chopped green onions
3/4 teaspoon grated orange rind
1/2 teaspoon freshly ground black pepper
2 pounds carrots, peeled and cut crosswise into 1/2-inch slices
2 tablespoons orange juice
1 tablespoon butter
1/2 teaspoon kosher salt
How to Make It
Combine first 4 ingredients; set aside.
Place carrots in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain; place in a food processor. Add juice, butter, and salt; process until smooth. Add crème fraîche mixture; pulse to combine.
We aren't anti-orange, but the flavor was so overpowering to us we didn't eat it and tossed any extras. I wasn't impressed enough to try this again with modifications, especially since we don't regularly keep creme fraiche in the house.
I followed the recipe as written and used the food processor. The dish was a little watery, and the orange flavor a little overpowering. I like the idea of a carrot mash very much, so I'm going to make these again without the orange zest and try mashing with a masher.
I had to substitute fat free fromage blanc for the crème fraîche, but this was still amazing! I'm not a fan of orange flavor in my savory foods, so I omitted the rind and subbed apple cider for the juice. So, so delicious.
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