Carottes Forestiere Recipe
Ingredients
| Carrots | 1 675 Gram | |
| Beef Stock | 150 Milliliter | |
| Nutmeg | ||
| Mushrooms | 225 Gram | |
| Butter - a little | ||
| Double cream | 150 Milliliter | |
| Parsley | 1 Tablespoon | |
| Chives | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Lemon juice | ||
| Bread 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.
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.
Chef
