Carrots a la Creme

Recipe from: Market Cooking, by David Tanis
1-1/2 lbs of small carrots
1 cup water
1 teaspoons salt
2 tablespoons unsalted butter
1/4 cup creme fraiche
tarragon leaves
fresh dill
black pepper
Peel the carrots and halve them lengthwise, then cut them into 3-inch batons. Rinse well. Put the water and salt in a heavy saucepan over high heat. Add the carrots, cover, and bring to a boil. Reduce the heat to a brisk simmer and cook, covered, for 5 minutes. Remove the lid, add the butter, and cook uncovered, for 3  to 5 more minutes, until the carrots are tender. Raise the heat and boil away most of the remaining liquid. Stir in the creme fraiche and cook for 1 minute more. Transfer to a warm serving dish and garnish with tarragon leaves, snipped dill, and freshly ground black pepper. 
meal or course
first course, side, vegetable dish