GRATIN OF CARROTS AND MUSHROOMS

Gratin Of Carrots And Mushrooms image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

3/4 pound carrots, trimmed and scraped
1/2 pound mushrooms
1 tablespoon butter
2 tablespoons finely chopped shallots
2 teaspoons lemon juice
1/4 cup fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
1 egg
1/3 cup freshly grated Parmesan cheese

Steps:

Cut carrots crosswise into thin rounds. There should be about 2 1/4 cups.
Cut the mushrooms thinly. There should be about 3 cups.
Melt the butter in a saucepan and add the shallots. Cook, stirring, about 1 minute. Add mushrooms. Sprinkle with lemon juice and cook briefly, stirring, until mushrooms are wilted. Add the carrots and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover tightly and cook about 10 minutes until all the liquid is evaporated, taking care that the vegetables do not burn.
Put vegetables in the container of a food processor or electric blender and blend thoroughly. There should be about 2 cups. Pour and scrape the mixture into a saucepan.
Meanwhile, preheat the broiler to high.
Add salt, pepper, parsley and egg to the carrot and mushroom mixture. Beat well. Heat. Spoon the hot mixture into a flat baking dish with 2 1/2-to-3-cup capacity and smooth the top. Sprinkle top evenly with cheese.
Place the dish in the broiler about 6 inches from the source of heat and bake 5 minutes or slightly longer or until the top is golden brown. Serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams