The really fresh flavors and soft textures of this unusual carrot dish make a lovely meal. Serve it on a bed of noodles, with a side-salad and some fresh bread to mop up the juices.
Peel, wash and cut carrots into strips. Cook in boiling water with the bouquet garni for 3-4 minutes until tender but still crisp. Remove the bouquet garni. Cool while you prepare the sauce.
Season the fromage blanc with the orange juice, pepper, grated nutmeg and chopped chives. Spoon the cold sauce over the warm carrots and serve.
By Rosamond Richardson 1996