Light Carrot – Mushroom – Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s)
- 150 g onion (s)
- 250 g mushrooms
- 125 g camembert (s)
- 1 bunch chives
- 1 tablespoon butter
- salt and pepper
- 100 ml white wine
- 100 ml cream - substitute, reduced fat
- 1 tablespoon sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash, peel and slice the carrots. Peel the onions and cut into strips. Clean the mushrooms, rub them with a piece of kitchen paper and cut in half. Cut the camembert into approx. 1 cm thick slices. Wash the chives, shake dry and cut into small rolls.
- Heat the butter. Sweat carrots and onions in it. Season with salt and pepper, add mushrooms and fry for 1 minute. Deglaze with wine and let it boil down a little. Pour in the cream, bring to the boil and thicken with a sauce thickener. Stir in chives, season to taste.
- Put the vegetables in an ovenproof dish. Cover with the Camembert. Baked in the preheated oven on the middle rack for about 20 minutes (top / bottom heat: 200 degrees).
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