City Palate

The Wine & Beer Issue - May June 2017

Curried Carrots with Browned Butter & Cumin Creme Fraiche
Curried_Carrots_with_Browned_Butter_&_Cumin_Crème_Fraîche

Jan/Feb 2016

From Julie Van Rosendaal

Cooking carrots in a hot pan caramelizes their edges, intensifying their sweetness, which allows them to pair well with curry spices, fresh cilantro and lime.

Carrots:

olive oil, for cooking

4-5 carrots, sliced 1/2-inch thick on a slight diagonal

3-4 T. butter

2 t. good-quality curry powder or paste

pinch salt

juice of half a lime, or to taste

chopped fresh cilantro (garnish)

Cumin Crème Fraîche:

1/3 c. crème fraîche or full-fat sour cream

1/4 t. ground cumin

pinch salt

In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Add the carrots and cook, tossing occasionally, until starting to turn golden. Add the butter and curry powder or paste to the pan and cook until the butter starts to turn golden and nutty and the carrots are tender. Season with salt and lime.

Meanwhile, stir together the crème fraîche, cumin and salt. Serve the carrots warm, with a dollop of crème fraîche and a smattering of chopped fresh cilantro. Serves 4 to 6.


Vegetables and Salads