Carrots in tarragon crème fraîche sauce

Ingredients for 4 servings:

• 500 g carrot(s), preferably thick
• 1 cup of crème fraîche, approx. 150 g to 200 g
• 100 ml white balsamic vinegar
• 250 ml dry white wine
• 1 garlic clove(s), chopped
• 2 tbsp rapeseed oil
• 1 tsp, stripped tarragon, dried
• Salt and pepper, colorful

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the carrots lengthwise into thin strips using an asparagus peeler, discarding the first layer. Heat the oil in a large pan. Add the carrots and garlic. Turn the carrots frequently to prevent them from burning. When the carrots are tender, deglaze with balsamic vinegar, add the white wine, and let it simmer. Finally, add the crème fraîche and tarragon, and season with salt and pepper. Fettuccine pasta goes perfectly with this dish; it blends beautifully with the carrot strips.