Mushrooms & Carrots in Balsamico

Name: Mushrooms & Carrots in Balsamico
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 kg small mushrooms; 1 kg Carrots; 2 Garlic cloves; 1 sprig of rosemary; 4 TABLESPOONS pine nuts, 3 tablespoons sugar; 10 TABLESPOONS White wine vinegar; 5 TABLESPOONS Balsamic vinegar; 7-10 Tbsp salt, white pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 kg small mushrooms
1 kg Carrots
2 Garlic cloves
1 sprig of rosemary
4 TABLESPOONS pine nuts, 3 tablespoons sugar
10 TABLESPOONS White wine vinegar
5 TABLESPOONS Balsamic vinegar
7-10 Tbsp salt, white pepper

Directions

1
Clean or peel mushrooms, carrots and garlic. Wash mushrooms and carrots. Cut carrots into sticks, chop garlic finely. Wash and pluck rosemary. Roast the seeds without fat, take them out and let them cool down
2
Caramelise the sugar in a large pan until golden brown. Deglaze with 1/4 l hot water and vinegar, bring to the boil. Keep stirring until the sugar is dissolved. Simmer covered with garlic, rosemary, carrots and mushrooms for 8-10 minutes. Season to taste with salt and pepper and let it cool down in the stock. Sprinkle with the pine nuts