Auberge Creamed Carrots With Basil And Garlic - cooking recipe

Ingredients

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)

Preparation

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