This would probably be better as a side dish with a roast, but it made an easy dinner when topped with a poached egg. Though the inspiration recipe did not call for the Carrot Top Chimichurri, I think that it was an excellent addition as the tanginess of it offset the earthy notes of the carrots and the red wine. It also gave me a way to bring the quantity of butter in the dish down to a tablespoon.
Were I to make this as a side dish, I would probably simply cut the vegetables into coins, but for dinner I somehow wanted something different texturally hence the carrot batons.
5 carrots, peeled and cut into the shape that you prefer
1 1/2 cups Hedgehog mushrooms, cleaned, destemmed and broken into irregular pieces
1 cup red wine of your choice (I used a Pinot Noir)
1/4 tsp powdered bay leaf
1/4 tsp cinnamon
1/4 tsp powdered coriander
1/4 tsp black pepper
1 Tbsp butter
Salt to taste
Preheat the oven to 350.
Mix all the ingredients except for the carrots, mushrooms and butter together in a bowl.
Place the carrots in an oven safe dish and pour over the spiced red wine.
Cover tightly with foil and place in the oven. Bake for 45 minutes to an hour; remove from the oven when the carrots have reached the tenderness that you prefer. At the 30 minute mark, add the mushrooms and stir to combine with the partially cooked carrots and sauce.
Remove the dish from the oven and add the butter to the dish. Stir until the butter is completely melted before serving.
Either serve as is, with a roast or portion into dishes, dot with Carrot Top Chimichurri and top with a poached egg.
Inspiration recipe, here.
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