Carrot and mushroom gratin with Camembert

Ingredients for 4 servings:

• 600 g carrot(s), peeled, sliced
• 2 medium-sized onions, cut into strips
• 300 g mushrooms, cleaned, halved
• 125g Camembert(s)
• 1 bunch of chives
• 1 sprig(s) rosemary
• 1 clove(s) garlic, chopped
• 1 tbsp butter, for frying
• 100 ml white wine
• 100 ml cream, or alternatively milk
• 1 tbsp, leveled cornstarch
• Salt
• pepper
• marjoram
• possibly caraway
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Melt the butter in a pan, sauté the carrot slices with the onion slices and the finely chopped garlic. Season with salt, pepper, marjoram, grated nutmeg, and caraway seeds if desired. Add the rosemary sprig with the halved mushrooms and fry briefly. Deglaze with the wine and let it reduce slightly before adding the cream. Mix the cornstarch with a little cream or milk and add to the pan. Finely chop the chives and add to the pan. Transfer all the vegetables to a baking dish, cut the Camembert into strips and arrange them on top. Bake in a preheated oven on the middle rack for 25 minutes (electric oven: 200°C, gas mark 3, fan oven: 180°C). If you don’t like Camembert, you can use other cheese for the topping. The quantities given are sufficient for 2 people as a main course, and for 4 people as a side dish.