Carrots and Mushrooms
Carrots and Mushrooms
This is a great side dish that we love with our Thanksgiving meal. But, you don't have to wait for Thanksgiving to make it. It's delicious with any meal of roast chicken, pork or roast beef. It's colorful and even the children like it. It's made with all fresh vegetables so it's also very nutritious.
My sister showed me how to make this about 20 years ago and it's been part of my menu ever since. I love recipes that someone makes themselves and shows you how to make it; they are unique. These may be common, everyday vegetables but put them together and they pop and make a wonderful side dish.
I also put the leftovers in a pot pie I make with the left over turkey. Hope you try carrots and mushrooms in this recipe. I'm sure you'll love it too.
Tip
I have tried this dish with canned and frozen carrots to save time, but it just didn't taste the same. There is something about fresh carrots that brings out the sweetness in the dish.
The same thing goes with the mushrooms. You can, however, buy the fresh mushrooms already sliced.
Photo of Carrots and Mushrooms
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Ingredients
- 2 lbs. carrots, peeled and sliced
- 1 lb. mushrooms, cleaned and sliced
- 1 bunch scallions, chopped
- The juice of 1 lemon
- To taste salt and pepper
- 2 tablespoons parsley
- 1 stick butter
Directions
- Add the butter to a large heated pan and let it melt.
- Add the carrots, mushrooms, scallions, seasonings and lemon juice being careful not to let any of the seeds drop in the pan and stir.
- Cover and simmer for at least 45 minutes stirring occasionally, depending on how thin or thick you slice the carrots. Add a little butter if it looks dry. Cook till the carrots are soft enough to eat.
