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Lay the unpeeled carrots in a flat pan or dish such as a standard 9×13-inch casserole dish and cover with ice water. Soak for 30 minutes.
Place a medium pot of water on to boil and once boiling, add the 2 teaspoons of kosher salt.
Drain the carrots and place into the boiling water and boil 10-15 minutes. They should be partially cooked and a little crisp. Ours took just ten minutes.
Remove with tongs or a large spider strainer to the pan they soaked in and cool until they can be handled. Once cool enough, just rub your fingers down each one and the skin peels right off.
Trim off and discard the ends and then cut each carrot into ¼ inch slices cut on the bias.
In a large skillet over medium heat, melt butter and add carrots and sauté for five minutes.
With the heat still on medium, add the Crème Fraiche one tablespoon at a time and stir before each addition. As the carrots cook, they will absorb each addition of the Crème Fraiche and form a creamy sauce.
Remove from heat and stir in the parsley, dill, capers, salt (if needed) and pepper and serve.