Instructions: Creme fraiche is available in upscale markets. To make your own creme fraiche, stir together 1 cup heavy whipping cream (not ultra-pasteurized) and 2 tablespoons buttermilk in a glass jar. Cover loosely and let stand at room temperature for 8 to 24 hours or until thickened. When done, stir it thoroughly, cover and refrigerate. It will keep for 10 days.

2 medium cucumbers, washed and seeded, or 1 large seedless cucumber, unpeeled, cut into 1/2-by-1/2-by-1 inch pieces Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided 3 medium carrots, trimmed, peeled and cut into 1/2 inch-by-1/2 inch-by-1 inch pieces
1 teaspoon sugar
1/4 cup water, divided
Freshly ground black pepper to taste
1/2 cup creme fraiche
2 to 3 tablespoons finely minced fresh tarragon

1. Place the cucumber pieces in a colander and sprinkle with the salt. Let drain for 30 minutes. Rinse and dry thoroughly on paper towels; set aside.

2. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the carrots, season with the sugar, and cook for 2 minutes, tossing to prevent scorching. Add 2 tablespoons of the water, reduce the heat, and simmer, covered, 5 to 6 minutes or until tender. Remove the carrots using a slotted spoon to a side dish and reserve.

3. Melt the remaining 2 tablespoons butter in the skillet over medium-low heat, add the cucumbers and season with pepper. Add the remaining 2 tablespoons water and simmer, covered, 3 minutes or until tender. Remove the cover, increase the heat, and simmer until all the liquid has evaporated.

4. Return the carrots to the skillet, add the creme fraiche, and simmer until slightly reduced and the sauce lightly coats the spoon. Add the tarragon and adjust the seasonings as necessary. Serve hot.

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