Butter Stuffed Mushroom Carrot Cases

Ingredients

• carrots
• mushrooms
• butter
• carrot leaves

Method

1. 1 Wash carrots, remove green tops, and cut each one about 2.5 inches from the leaves.
2. 2 Scoop out the inner yellow part, leaving a reddish shell and a bottom piece at the smaller end.
3. 3 Stew the carrot cases gently until slightly tender but not soft. Drain well.
4. 4 Toss chopped mushrooms in butter and fill the carrot cases.
5. 5 Arrange in a circle on a dish and garnish with small sprigs of carrot leaves.