Spring Carrots with Crème Fraîche and Herbs

Carrots seem to be in my fridge no matter what time of year it is. Earlier in the year and around this time they are skinny spring carrots bought or delivered with their huge green fronds still attached. In the autumn and winter months they are the sturdier, larger carrots which are essential for roasting, stewing and making into a hot soup. I do sometimes find myself at a loss for what to do with spring carrots; other than nibbling on them as they are or serving simply with butter. I needed to find something new to try, something to cut through but complement their sweetness: a recipe for spring carrots with crème fraîche and herbs.

Ingredients

You will need (as a side dish for two):

1 small bunch spring carrots
3-4 spring onions
Few sprigs fresh oregano, dill and parsley
Olive oil for cooking
Juice 1/2 lemon
100ml crème fraîche
Salt and pepper

Method

Scrub the carrots. Bring a large pan of salted water to the boil and add the carrots. Boil for around 10 minutes or until soft but still with a little bite.

While the carrots are cooking, slice the spring onions finely and then gently fry in a small frying pan in a little olive oil until softened but not brown.

Drain the carrots and put to one side.

Add the lemon juice, herbs and salt and pepper to the spring onions, keeping it on a low heat, then mix in the crème fraîche. Allow it to warm through a little.

Mix the crème fraîche and herbs into the carrots and serve.

This is perhaps a little more effort than I would normally go to for a side dish. I had these alongside some leftover risotto and the sweet sharpness worked really well against the stodgy risotto. The sweet carrots are so full of flavour, the lemon juice and crème fraîche add acidity, the hum of spring onions in the background and the characteristic herbs all round this off into one very wonderful side dish. It was actually better than my leftover risotto! This was one of the dishes I recently demonstrated at Eat Reading, the other one I did will be up soon.

Comments

Medeja says

June 9, 2014 at 07:32

I also always have carrots 🙂 I love their sweetness.. this looks like a lovely way to eat these cute spring carrots!

One Handed Toast says

June 9, 2014 at 08:43

Crunched on my first spring carrot yesterday. This time of year I can’t get enough herby vegetables. Thanks for this!

Elzbieta Hester says

June 9, 2014 at 08:52

Ah, I’ve e seen these little beauties around lately! They are so good. Great dish.

ela h.
Gray Apron

Angie Schneider says

June 9, 2014 at 10:16

I love the tangy herby dressing! This is a simple yet great side dish.

Philippines Food says

June 9, 2014 at 11:49

Thanks for this wonderful post 🙂

Miss Messy says

June 9, 2014 at 14:25

What a super idea 🙂 These look delicious! 🙂

Mark Willis says

June 9, 2014 at 19:50

Herbs from your own garden, I take it…? I’m having big problems growing carrots this year, but they are a veg that is worth perfecting!

Rebecca Subbiah says

June 9, 2014 at 21:13

this looks wonderful, love carrots

Cass @foodmyfriend says

June 10, 2014 at 06:28

Awesome mix! My bunnies would be very grumpy if I ate all of those baby carrots without sharing.

grace says

June 11, 2014 at 00:49

while i like the look of the carrots before they’re dressed, the after shot is even more appealing. 🙂

Kitchen Riffs says

June 11, 2014 at 22:07

I usually have carrots on hand too, but always enjoy the spring ones. Love what you’ve done with them here — thanks.

Rosa's Yummy Yums says

June 16, 2014 at 15:33

A delicious dish! So tasty and refined.

Cheers,

Rosa