Dreamy Creamed Carrots, Onions and Mushrooms
- Ready In:
- 4hrs
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 3 tablespoons canola oil
- 6 large shallots, sliced (1 1/2 cups)
- 1 1⁄2 cups dry white wine
- 1 1⁄2 quarts heavy cream
- kosher salt & freshly ground black pepper
- 2 lbs carrots, peeled, halved lengthwise and sliced crosswise 1/2 inch thick on the diagonal
- 6 tablespoons unsalted butter
- 2 tablespoons fresh ginger, finely grated
- 2 lbs white pearl onions
- 2 tablespoons prepared horseradish, drained
- 4 large garlic cloves, finely chopped
- 3 lbs mixed mushrooms, such as shiitake, cremini and oyster, stems trimmed and caps thickly sliced
- 1 tablespoon thyme, finely chopped
directions
- In a large saucepan, heat the oil until shimmering. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
- Add the wine and cook until reduced to 1/4 cup, about 25 minutes.
- Add the cream and bring to a boil.
- Simmer over moderately low heat until thickened and reduced to 4 1/2 cups, about 1 1/2 hours.
- Strain the cream sauce through a fine sieve into a medium bowl, then season with salt and pepper.
- Bring a large saucepan of salted water to a boil. Add the carrots and cook over high heat until crisp-tender, about 5 minutes.
- Drain and pat dry.
- Melt 2 tablespoons of the butter in the same saucepan. Add the ginger and cook over moderate heat until fragrant, about 2 minutes. Add the carrots and cook, tossing, until coated.
- Add 1 1/2 cups of the cream sauce and simmer over moderately low heat until the carrots are tender and the sauce is slightly reduced, about 4 minutes.
- Transfer to a bowl, cover and keep warm. Clean the saucepan.
- Fill the same saucepan with water and bring to a boil.
- Add the onions and cook over high heat until crisp-tender, about 5 minutes. Drain and rinse in cold water.
- Trim the root ends and pull off the skins.
- Return the peeled onions to the saucepan.
- Add 1 1/2 cups of the cream sauce and the horseradish.
- Simmer over moderate heat until the sauce is slightly reduced and the onions are tender, about 2 minutes longer. Transfer to a bowl, cover and keep warm.
- Melt the remaining 4 tablespoons of butter in a very large, deep skillet.
- Add the garlic and cook over moderately high heat until lightly browned.
- Add the mushrooms and thyme and cook, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 15 minutes. Stir in the remaining 1 1/2 cups of cream sauce, season with salt and pepper and cook until the sauce is slightly reduced and the mushrooms are very tender.
- Transfer to a bowl.
- This can be made ahead, refrigerated, and reheated.
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RECIPE SUBMITTED BY
AniSarit
Ladera Ranch, California