Summary

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

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Instructions

1. 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.
2. 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.
3. 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).