Carrot Mash With Crème fraiche
Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.
Ingredients
- 1/3 cup crème fraîche
- 1 1/2 tablespoons finely chopped green onions
- 3/4 teaspoon grated orange rind
- 1/2 teaspoon freshly ground black pepper
- 2 pounds carrots, peeled and cut crosswise into 1/2-inch slices
- 2 tablespoons orange juice
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
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