John Myers
Contents
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Ingredients
The sauce
- 1 Size Yellow carrot
- 2 orange Carrot
- 1 small Parsnip
- 1 small Onion
- 3 fresh (from the forest) Fresh boletus mushrooms
- 1 if one has Red cap
- Salt
- 2 stem Chopped fresh parsley
- 1 stem Thyme some rosemary
- 2 good tablespoon. Cold pressed olive oil
- 4 small Fresh boletus mushrooms
- 1 small Red caps fresh
- 1 good tablespoon Butter
- 100 Milliliters Water
- 100 Milliliters Cream 30% fat
- 1 good prices Salt
- 1 good prices Caraway powder
- Chopped fresh parsley
- 1 small Chopped onion
Instructions
Preparation of the vegetables
- What is to be peeled is peeled. Quartered, placed in a bowl. Mix with salt and if you like pepper, the thyme, and a few needles of rosemary with the two tablespoons. Mix the olive oil. Brush the baking sheet out of the oiled vegetables with a brush, distribute the vegetables on it, I eighthed the mushrooms, put them next to them. Bake at 170 ° in the oven for about 30 minutes
The sauce
- Dice the onion, clean the mushrooms, of course, cut into slices. Sweat the onions in the butter, add the mushrooms until a light brown layer forms on the bottom of the pot, then deglaze with the water, loosen the roast and pour the cream on. Now let it simmer a little, season the parsley and put it ready. Off we go to serve.
- Bon appetit, you guys out there. Your Uschi
Nutrition
Serving: 100gCalories: 152kcalCarbohydrates: 1.6gProtein: 1.2gFat: 15.9g
