Recipe: Carrots Créançaise Style in Osmosis

Name: Carottes à la Créançaise en osmose
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 portions
Ingredients: A la crème, thym citron et curcumaSi j'ai nommé ainsi cette recette c'est bien que lorsque vous la goûterez la première fois vous en fermerez les yeux de bonheur tant ces goûts mêlés se révèlent être ce qu'on appelle « l'harmonie »...Carottes à la Créançaise en osmose pour 4 personnes :500 g de carottes nouvelles de Créances*(de préférence) pelées et émincées finementcrème liquide 30% (quantité en fonction de votre récipient)30 g de beurre 1/2 selquelques feuilles de thym citron essaimées sèches ou fraîches(appelées en cuisine fleur de thym)1 cuiller a café de bon Curcuma(Madagascar par exemple)jus de citron jaune non traitésel fin

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (15 reviews) Vegetables

Prep 5 min

Cook 15 min

Total 20 min

Servings 4 serv.

Ingredients for 4 servings

With cream, lemon thyme and turmeric

I named this recipe this way because when you taste it for the first time you will close your eyes with happiness as these mixed flavors reveal themselves to be what is called "harmony"...
Carrots Créançaise Style in Osmosis for 4 people:
500 g of fresh Créances carrots*(preferably) peeled and finely sliced
30% liquid cream (quantity depending on your container)
30 g of half-salted butter
a few lemon thyme leaves scattered dried or fresh (called thyme flowers in cooking)
1 teaspoon of good Turmeric (Madagascar for example)
untreated yellow lemon juice
fine salt

Step-by-step directions

1- In a heavy saucepan, melt your butter then add your carrots, salt, add your turmeric then let them sweat slowly covered for 10 minutes.

2- Meanwhile, cut a sheet of parchment paper the size of your saucepan and make a hole in the center of 2 to 3 cm in diameter.

3- Your carrots are now sweated, pour your liquid cream to the same level, wait for it to boil then cover with your parchment paper, lower your heat and let cook until there is no more liquid and thus your carrots have been soaked with this cream.
Then just at the last moment remove your parchment paper, add your ½ lemon juice and a few fresh lemon thyme leaves (if possible) and........ Taste!!!
* This magnificent variety of carrots called "Créances" from the town in Manche owes its exceptional suavity to the fact that they grow in the "mielles" designation for sandy fields swept by sea air.

Carottes Carottes de créances