Carrots and Mushrooms in Butter (Carottes Et Champignons Au Beurre) Recipes

Ingredients :

25g (1 oz) butter

450g (1 lb) young carrots, scrubbed and thickly sliced

2 shallots, skinned and chopped

150ml (1/4 pint) chicken stock

salt and freshly milled black pepper

450g (1 lb) button mushrooms

10ml (2 tsp) chopped fresh parsley

a little grated nutmeg

Method :

Melt the butter in a medium saucepan. Add the carrots and shallots and saute for 3-4 minutes without coloring. Add the stock, salt and a little pepper. Cover and cook over a low heat for 15 minutes.

Add the mushrooms, parsley and nutmeg, cover and cook for a few minutes, until the mushrooms are tender. Remove the vegetables to a heated serving dish and keep hot. Simmer the remaining stock until reduced to about 30ml (2 tbsp). Spoon over the carrots and mushrooms.

Serves 4-6

If possible, select the new sweet baby carrots, sold complete with their greenery, available in bunches in early summer.

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