Mushroom – Carrot Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 250 g mushrooms
- 100 g bacon, (mixed)
- 30 g mararine
- 1 glass white wine
- salt
- 1 pinch (s) sugar
- 1 bunch parsley
- 1 lemon (s), add the juice
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Clean, wash and slice the carrots and mushrooms. Peel the onion and cut into small cubes with the bacon.
- Heat the margarine in a pan and fry the diced bacon and onion in it. Add the carrot and mushroom slices, pour in the wine and cook everything over low heat for about 15-20 minutes. Season to taste with salt, pepper and sugar. Wash and chop the parsley and sprinkle over the vegetables. Drizzle with lemon juice and serve.
- TIP: Mushroom and carrot stew, served hot and cold, goes well with roasted pork
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