John Myers
Ingredients for 4 servings:
- 1,000 g carrot(s), cut into thick sticks
- 30 g butter
- 1 tsp sugar
- 1 shot of white wine
- 10 tbsp cream
- 300 g mushrooms, cleaned and sliced
- 1 bunch parsley, flat, chopped
- 150 g cheese, medium-aged Gouda, cut into cubes
- Salt
- pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes
as a side dish to pan-fried dishes or simply
Melt 20g of butter in a saucepan (or large frying pan) and add the carrots. Sprinkle with the sugar and sauté for about 5 minutes. Season with salt and pepper. Deglaze with the wine, add 6 tablespoons of cream, and sauté covered until the carrots are tender. Meanwhile, sauté the mushrooms in hot butter and season. Mix the carrots, mushrooms, and half of the parsley together. Transfer to an ovenproof dish, drizzle with the remaining cream, top with the cheese, and place in a preheated oven (200°C). After about 6 minutes, remove the gratin from the oven and sprinkle with the remaining parsley.
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