Chantenay carrots in a creamy dill sauce

I’ve been talking to the folks at Chantenay carrots this week and I’m working on some recipes to share for them. I delved in to the recipe section of their site for a bit of inspiration and came across a dish of carrots in a double cream and tarragon sauce, developed by Rachel Green. (The Chef, not the one from Friends)

“Yum”, I thought but the fridge wasn’t playing fair. I had no double cream or tarragon for that matter. I did however have some creme fraiche so I turned to my herb box to see what I could pair up. Dill seemed like the winner for a versatile side dish and half creme fraiche meant I was cutting the calories in the sauce from 280 cals to just 50. That means I can eat 5 times as much right?

As a side for four:

300g chantenay carrots, chopped in half lengthways

2 heaped tbsp creme fraiche

2tbsp hot water

2tsp dill

plenty of black pepper

 

Boil the carrots until cooked through, drain and add back to the pan along with the rest of the ingredients. Lower the heat and stir until well combined and the sauce is glossy.

It takes less than 10 minutes to whip these up and it’s a side dish I’d happily serve guests. I served mine as part of a quick weeknight meal with sausage and mash and extra sauce for a summery take on a classic. The boy was pleased!

Experiment

Swap dill for tarragon or fennel

Try adding haricot beans

Add a teaspoon of honey to the sauce

Make the perfect side for fish, add a squeeze of lemon 

Serve with

Sausage & mash

Buttermilk Baked Chicken

Roast Chicken

Baked Salmon