Crème fraîche is a a staple in Europe but not so common in the United States. Sour cream or plain yogurt can be substitute. Crème fraîche is not prone to curdling but sour cream and yogurt will curdle when heated. Since it is added at the end, let the carrots cool or use at room temperature.
Carottes rôties à la crème fraîche (French)
Serving of 2 side dishes
Preheat the oven to 450-500F (230-260C)
6 organic carrots
olive oil
3 Tbs. (4 ml) each: cumin and coriander seeds
1/2 cup + 2 Tbs. (58 g) chopped dill
2 cups (460 g) crème fraîche, sour cream, or (dairy-fee) yogurt
2 Tbs. (30 ml) organic lemon juice
une 1. Rub the carrots with oil.
deux 2. Arrange on a baking sheet.
trois 3. Roast, shake the pan a few times, until tender about 40 minutes.
quatre 4. In a skillet over medium heat, heat the coriander seeds. Then put in a bowl.
cinq 5. Add the cumin seed to the skillet and stir. Put in the same bowl.
six 6. Put the seeds in a a mortar and grain or in a spice grinder.
sept 7. Sprinkle the spices and 2 Tbs. (3 g) chopped dill on the carrots, toss.
huit 8. Combine the crème fraîche/sour cream/yogurt and lemon juice in a bowl.
neuf 9. Stir in the rest of the dill.
dix 10. Serve with the roasted carrots.
