Carrots and Mushrooms in Butter (Carottes Et Champignons Au Beurre) Recipe
Carrots and Mushrooms in Butter (Carottes Et Champignons Au Beurre) Recipes
25g (1 oz) butter
450g (1 lb) young carrots, scrubbed and
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
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.
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.
If possible, select the new sweet baby
carrots, sold complete with their greenery, available in bunches in