Carrots Forestière
(Carrot and Artichoke Heart Casserole)
- ½ lb fresh mushrooms
- 1 tbsp hot olive oil
- 1 ½ tbsp butter, melted
- Salt & pepper to taste
- 2 tbsp minced shallots or green onions
- 1 package frozen artichoke hearts, cooked
- 1 ½ lb carrots, sliced, cooked, and drained
- 1/3 cup stock or bouillon
- 2 tbsp minced parsley (or a combination of parsley, chervil, and chives)
Sauté
mushrooms in hot oil and butter until lightly browned. Season with
salt and pepper. Stir shallots and artichoke hearts into the
mushrooms and toss for 2-3 minutes over moderately high heat. Fold in
carrots. Add stock to mixture, cover, and boil for 4-5 minutes until
stock is almost completely absorbed. Place vegetables into hot
serving dish and sprinkle with herbs of choice.