Restaurant recipe: Roasted carrots with crème fraîche
Connie and Ted’s in West Hollywood, California, serves some serious carrots, according to restaurant fan Jen Chew.
“While all the food was wonderful, the roasted carrots with black-pepper crème fraîche were outstanding. They were sweet and still had a bit of crunch. I couldn’t get enough. Can you please get the recipe?”
Connie and Ted’s was happy to share its recipe.
ROASTED CARROTS WITH ROSEMARY BUTTER AND BLACK-PEPPER CREME FRAICHE
1/2 cup (1 stick) butter, at room temperature
1 teaspoon chopped fresh rosemary
1/8 teaspoon sea salt
Finely grated zest of 1/4 lemon
1/2 cup crème fraîche
1/4 teaspoon black pepper
Pinch sea salt
1 1/2 teaspoons lemon juice
Finely grated zest of 1/4 lemon
2 pounds carrots, preferably Nantes or new (small), peeled and stems cut
Extra-virgin olive oil
Sea salt
2 to 3 very small sprigs rosemary
2 cloves garlic, crushed
Maple sugar (brown sugar can be substituted)
2 to 3 tablespoons rosemary butter
Black pepper crème fraîche, as desired
Chopped chives, for garnish
Beat the butter, rosemary, salt and lemon zest until creamy. Spoon the butter onto a sheet of plastic wrap in the shape of a log and roll it into a cylinder. Twist the ends of the plastic wrap in opposite directions to firm the cylinder and roll it gently on the counter to eliminate any air pockets in the center. Refrigerate until ready to use. This makes about 1/2 cup rosemary butter, more than is needed for the rest of the recipe; the butter will keep, covered and chilled, up to 2 days.
Beat the crème fraîche, black pepper, salt, lemon juice and lemon zest until creamy. Cover and refrigerate until ready to use.
Heat oven to 350 degrees. Place the carrots on a parchment-lined rimmed baking sheet. Drizzle over a light coating of olive oil, along with 1/2 teaspoon salt, or to taste, and the rosemary and garlic. Toss to evenly coat with the seasoning and flavorings. Roast the carrots until fork-tender and with little to no coloring, turning halfway through roasting for even cooking, about 35 minutes. (The carrots can be made ahead of time at this point and refrigerated up to 2 days.)
Right before serving, reheat the carrots in a pan with the rosemary butter. Season with 3/4 teaspoon gray sea salt, or to taste. Remove from heat and toss the carrots with 1 1/2 teaspoons maple sugar, or to taste. Place the carrots on a serving platter and drizzle over thecrème fraîche and a sprinkling of chives for garnish. Serves 4 to 6.
Per serving: 145 calories, 2 g protein, 15 g carbohydrate, 4 g fiber, 10 g fat, 5 g saturated fat, 19 mg cholesterol, 8 g sugar, 501 mg sodium.
Source: Adapted from chef Sam Baxter at Connie and Ted’s in West Hollywood, California.
This story was originally published April 14, 2015 at 11:35 AM with the headline "Restaurant recipe: Roasted carrots with crème fraîche."