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

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.

Learn how to cook Vegetarian Recipes

Subscribe to our newsletter

Get the above cooking ingredients here

More French Vegetables Recipes

Copyright 101 Vegetarian Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy