HERB CRÈME FRAICHE FOR GRILLED VEGETABLES

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Creme Fraiche with Grilled Vegetables
If ever I were to become addicted to a food, this might be it. Crème fraiche is the crack of the dairy case.

I wrote about crème fraiche several weeks ago after stumbling upon a recipe singing its culinary praises. I’ve made several batches since then, ultimately doling it out to friends lest I O.D. on all its creamy lusciousness.

Crème fraiche is so easy to make, you ought to give it a try. Pour two cups of heavy cream and one cup of buttermilk into a big jar, put on the lid and give it a hearty shake. Leave the lid open a little and set it in a warm spot in the kitchen for two to three days, shaking it a couple times a day. The liquid will thicken and the cultures of the buttermilk will invade the cream, resulting in a velvety, rich, tangy wonder. You can also do this in a bowl covered loosely with plastic wrap, stirring the cream with a spoon instead of shaking a jar.

Homemade creme fraiche www.momskitchenhandbook.com

Like it’s uncultured cousin, butter, a little goes a long way with crème fraiche. Sweeten it lightly with honey or brown sugar and add just a spoonful to berries for a lovely little dessert. Or give it a savory turn by adding fresh chives, basil, and mint, along with a pinch of salt. Voila, herb crème fraiche.

It was heavenly over these tiny boiled beets from my vegetable garden,

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and underneath summer’s first heirloom tomatoes
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and, of course, slathered onto crispy flatbread along with smoked salmon and sliced cucumbers
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I loved it best, though, served with a platter of grilled vegetables as a main course. When dinner was sizzling on the barbecue, Mr. Mom’s Kitchen and the kids wondered aloud where the rest of their dinner had gone. Was there no garlic-marinated lamb chops or pepper-crusted ribeye to go along with the veggies?

But once the table was laden with all the gorgeous vegetables, a basket of grilled bread, and a green salad, everyone tucked in without a word, polishing off every tender grilled potato and sweet, charred onion, leaving not a trace of the herb crème fraiche behind.

Herb Crème Fraiche with Grilled Vegetables

Yield: About 1/2 cup creme fraiche, enough for 4 to 6 people

Herb Crème Fraiche with Grilled Vegetables

Cook any vegetables you enjoy over a grill and serve them warm with herb creme fraiche and crusty or grilled bread on the side.

Ingredients

  • Heaping 1/2 cup crème fraiche (see Notes)
  • 1 1/2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh mint
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Favorite grilled vegetables for serving

Instructions

  1. In a small bowl, whisk together the crème fraiche, chives, basil, mint, olive oil, salt, and a few generous turns of the pepper grinder. Refrigerate until ready to use.
  2. Serve in a small bowl with a spoon alongside vegetables.

Notes

Creme fraiche is sold in the dairy section near the cheese of specialty markets and some supermarkets.

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5  Comments

Comments

  1. 07.08.2012 at 8:54 AM #

    Funny, my LO had her tonsils out and so we have had her favorite Bi-RIte ice cream all week and it happens to be creme fraiche (which is normally yummy but in ice cream form especially heavenly)! I will have to try this out, thanks Katie.

    • katiemorford
      07.08.2012 at 10:04 AM #

      Love their ice cream. Hope all is healing well with the tonsils!

  2. Alison
    07.17.2012 at 2:48 PM #

    This looks amazing and I am in the process of making thr creme fraiche. How did you grill the potatoes? Did you parboil them first?

    • katiemorford
      07.17.2012 at 4:06 PM #

      Hi Alison

      Yes, I did parboil them until nearly done. I know you can grill them all the way through but I have better results boiling them first.

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