FBD

Carote in Crema con Funghi

ItalianVegetarianEasy45 minBy Northstar

Ingredients

Servings
4
  • 0.3 oz dried porcini mushrooms
  • 2 tbsp unsalted butter
  • 2 lb small to medium carrots, sliced
  • 0.5 lemon, juiced
  • 0.3 tsp grated nutmeg
  • 1 cup whipping cream
  • 2 tbsp fresh chives, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions

  1. 1

    Soak dried porcini mushrooms in warm water for 30 minutes. Remove, squeeze dry, and chop. Strain and reserve the soaking water.

  2. 2

    In a saucepan, melt butter over moderate heat. Add carrots and cook, stirring, about 10 minutes.

  3. 3

    Season with lemon juice, nutmeg, salt, and pepper. Add chopped mushrooms and stir in the cream.

  4. 4

    Cover the pan and simmer over low heat for about 30 minutes until cream is partially reduced.

  5. 5

    If sauce becomes too thick, dilute with a little of the reserved mushroom soaking water.

  6. 6

    Sprinkle with chives and serve on a warm platter.