Melange de Legumes (Mixed vegetables)

1. 1

   If the mushrooms are small, leave them whole.

2. 2

   If they are large, cut them lengthwise in half.

3. 3

   There should be about two and one-half cups.

4. 4

   Cut the carrots into thin, quarter-inch rounds.

5. 5

   There should be about one and one-quarter cups.

6. 6

   Heat the butter in a saucepan and add the mushrooms, shaking the skillet and tossing them so that they cook evenly, about two minutes.

7. 7

   Add the carrots, celery, water, salt and pepper and cover closely.

8. 8

   Cook eight to 10 minutes.

9. 9

   Add the cream and cook down over high heat about two minutes.

10. 10

    Sprinkle with chopped parsley and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.