Auberge Creamed Carrots With Basil And Garlic

• 1 lb fresh carrot, peeled & sliced on the diagonal
• 2 tablespoons creme fraiche or 2 tablespoons sour cream
• 1 teaspoon dried garlic granules or 2 fresh garlic cloves, peeled and crushed
• 2 teaspoons freshly chopped fresh basil or 1 teaspoon dried basil
• salt (optional)

1. Peel and slice the carrots on the diagnal - into about 1/2 slices.
2. Boil gently or steam for about 7-10 minutes, until just softening a bit.
3. Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum.
4. Drain and add the creme fraiche, garlic & basil to the carrots in the pan.
5. Put the lid on again and gently mix around in the pan by shaking it.
6. Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots!
7. You can garnish them with a bit more chopped basil OR chopped parsley if you wish.

fresh carrot, creme fraiche, garlic, fresh basil, salt

Taken from www.food.com/recipe/auberge-creamed-carrots-with-basil-and-garlic-209077 (may not work)