Summer, for me, is all about simple and easy recipes, like this one. It’s takes little time, yet its taste belies its simplicity. Corn, zucchini, beets, napa cabbage, green beans, greens are also good prepared this way.
2 c (peeled) sliced carrots
2 – 3 T sour cream, crème fraîche, or greek-style yogurt
1 t minced garlic
salt and pepper, to taste
2 T fresh chopped herb
1. Steam the carrots or boil until tender. Drain in a colander. Reserve liquid for another use, if you like. Return carrots to pot (remove steamer basket first). Stir in sour cream, garlic, salt, and pepper. Cover with pot lid and allow to sit for a few minutes. Uncover and transfer to a serving bowl, or not, and sprinkle with the fresh herb.
2. Or, put in a skillet with some water, enough to cover the bottom of the skillet and cook the carrots to desired tenderness. Hopefully the water will have evaporated by this stage. If not, either quickly drain the carrots in a colander or increase heat until the water is gone. Remove from heat. Stir in sour cream, garlic, salt, and pepper. Cover (use a plate or even a sheet of foil if no lid exists) for a few minutes. Uncover and sprinkle with fresh herb.