Roast Carrots, Leeks And Parsley With Champignon Sa

Name: Roast Carrots, Leeks And Parsley With Champignon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 carrots; 1 Tb olive oil; 2 Tb butter; 1/2 lb. shiitake mushrooms, stems chopped finely, heads chopped coarsely; 3 small leeks, sliced finely; 5 cloves garlic, crushed; 6 sprigs thyme, stems removed; 1/2 c parsley, chopped, reserving a few whole leaves for garnish; 2 Tb flour; 1/2 c milk; 1 c heavy whipping cream; 1/2 c Monterey jack cheese, grated; 1 c chicken stock; 2 oz pecorino romano, finely grated; 8-9 oz. pappardelle noodles

Servings: persons

3-4 carrots
1 Tb olive oil
2 Tb butter
1/2 lb. shiitake mushrooms, stems chopped finely, heads chopped coarsely
3 small leeks, sliced finely
5 cloves garlic, crushed
6 sprigs thyme, stems removed
1/2 c parsley, chopped, reserving a few whole leaves for garnish
2 Tb flour
1/2 c milk
1 c heavy whipping cream
1/2 c Monterey jack cheese, grated
1 c chicken stock
2 oz pecorino romano, finely grated
8-9 oz. pappardelle noodles

1
Preheat oven to 375u00b0F. Coat carrots in olive oil and cook, covered for 35 minutes. Remove cover and cook for 30-40 more minutes, or until lightly browned. Remove from oven and let cool, then chop up finely.
2
Heat 1 tablespoon butter over medium heat. Add mushroom stem butts, and cook for 1 minute. Add mushroom heads, leeks and garlic, stirring occasionally for 8 minutes. If pan sticks, add a splash of vermouth to deglaze. Stir in thyme, then pour in vermouth and drop flame to very low, scrape up any fond (sticky brown stuff) from the bottom of the pan. Pour contents into a bowl after a few minutes when the alcohol is cooked off.
3
You might want to cook the pasta at the same time if you haven't already. Heat 1 tablespoon butter until melted over a medium low heat. Gradually add 2 tablespoons of flour, whisking constantly, about 2 to 3 minutes. Slowly pour in milk, and keep whisking for about 5 minutes more, but lower flame if it starts to boil. Add mushroom and leak sauce, carrots and jack cheese. Stir until jack is melted. Add whipping cream, chicken stock, romano cheese and parsley.
4
Pour sauce over noodles, top with parsley to garnish and indulge.

2016

kcal

Calories

105

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3-4 carrots, 1 Tb olive oil, 2 Tb butter, 1/2 lb. shiitake mushrooms, stems chopped finely, heads chopped coarsely, and more.

Yes, Roast Carrots, Leeks And Parsley With Champignon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Carrots, Leeks And Parsley With Champignon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions