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.
