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Recipe for Sautéed Carrots and Mushrooms with Thyme and Champagne-Creme Fraiche Sauce

Please raise your hands. Who doesn't love carrots? I won't fight most of you.

Carrots are a big part of my cooking. I use it as a main ingredient in many dishes, from soups to stews , soups , salads , slaws and desserts , I consider them stars. .
The best part, especially in the winter, is that I started doing this a few months ago, experimenting with improvisation, and I didn't think it was a good post. Silly me, I just fixed it.

It's such a simple recipe. the process takes more than 20 minutes, but before you get started you'll need a few special ingredients: freshly chopped thyme, cream and champagne.

And before you cry , why not add dried herbs to white wine and sour cream? You have to trust me. Been there, done that, and this is a sure recipe for victory . So if you want to play, don't say I didn't tell you.

Making a cream pie is very easy. Here is the recipe .

Not just any champagne will do. In my previous relationship with this dish, I tried all sorts of dry white wine and raw champagne, but the Corbel Sec I brought as a gift for a birthday dinner didn't make the cut that night (not to everyone's taste). The vegetables are lightly dressed and serve as a convenient base for the sauce.

Roasted carrots and mushrooms with thyme and creamy fruit champagne sauce
Christina's first recipe
(print order)
8 medium carrots, peeled and thinly sliced ​​diagonally.
10-12 medium-sized mushrooms, peeled and sliced.
1 heaping teaspoon chopped fresh thyme
1 teaspoon oil or ghee
1/3 cup champagne , unsweetened ( see cook's notes)
1 tablespoon of cream
Kosher or sea salt (optional) and freshly ground pepper to taste.
Place the cabbage in a heavy saucepan over medium-high heat.
When the broth becomes liquid, add the carrot and fry for a few minutes.
Add the chopped thyme and stir.
Add the mushrooms and gently toss to combine with the carrots. Cook for 5 minutes or until the carrots are cooked and the mushrooms have softened and released their liquid. Adjust the heat so that the vegetables do not burn.
Add the champagne, stirring constantly, until most of it has evaporated. You may need to turn up the heat to make this happen quickly.
Add cream cheese. Reduce the heat to medium and continue to stir until the sauce thickens (a minute or so) and the vegetables are coated.
Take the pan off the heat and add finely chopped black pepper. (If desired, you can add salt, but I think the dish is tastier without it).
Serve hot.

~ Don't know what Brut , Extra-Dry , Sec and Demi-Sec are? Click here for translation.
There's no need to go out and buy expensive champagne, but make sure you like it before adding it to your meal.

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