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Carottes Forestiere

chef.pierre's picture
Ingredients
  Carrots 1 1⁄2 Pound, sliced (675 Gram)
  Beef stock 1⁄4 Pint (150 Milliliter)
  Nutmeg 1
  Mushrooms 8 Ounce, sliced (225 Gram)
  Butter 1 Teaspoon (Little)
  Double cream 1⁄4 Pint (150 Milliliter)
  Parsley 1 Tablespoon, chopped
  Chives 1 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
  Lemon juice 1 Teaspoon
  Baps 4
Directions

MAKING
1 In a pan, add beef stock and cook the carrots init along with a little nutmeg until the liquid is reduced to a syrupy consistency.
2 In another pan, add butter and fry the mushrooms until lightly browned.
3 Add the mushrooms, cream and herbs to the cooked carrots.
4 Gently stir until the sauce attains coating consistency.
5 Add salt,pepper and lemon juice for seasoning.
6 Set the oven to 400 degrees farenheit ( 200° C / Gas Mark 6.)
7 Split the baps into two and hollow out.
8 Glaze with melted butter using a brush and put into the oven for 10 - 15 minutes to crisp up.
9 Arrange the mushroom and carrot mixture into the bases of the baps.

SERVING
10 Replace their lids and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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