Carrot Gratin with Mushrooms

Clean, rinse and quarter the carrots lengthwise. Heat butter, add vegetables, sprinkle with sugar. Steam for approx. 3 min. until soft. Season with salt and pepper.

Gently simmer wine for 6 min. Add half of the whipped cream. Preheat stove to 200 ø. Clean mushrooms, cut into slices.

Rinse the parsley, shake dry. Set aside a few sprigs for garnish, chop rest. Cut cheese into cubes.

Layer carrots, mushrooms, chopped parsley in a shallow gratin dish. Pour vegetable stock over, sprinkle with cheese cubes. Drizzle remaining whipped cream over the top. Bake for approx. 6 minutes. Serve garnished with parsley.

Approx. 1, 45 Dm per person.

Variation 1: only 750 g carrots, but add 300 g mixed ground meat – roast this separately in a little oil until crumbly. Layer with carrots and mushrooms.

Variation 2: fry 400 g of turkey mince in oil and add to 500 g of prepared carrots and the mushrooms.

Preparation : 35 min.

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