- 2 onions.
- 2 cloves of garlic.
- 6 potatoes with firm flesh.
- 6 beautiful carrots.
- 800 g fresh mushrooms in Paris.
- 2 bouillon cubes "pot au feu" (or other flavor).
- 15 cl of white wine.
- 3 glasses of water.
- 1 tablespoon of flour or cornstarch.
Slice the mushrooms, carrots and cut the potatoes into chunks so that the cooking time is the same for all vegetables .
. Brown the chopped onions and chopped garlic .
Add the potatoes and carrots .
Let brown for a few minutes, mixing .. < br />
Drizzle with white wine (or water). Cook for a few minutes covered. Add broth and crumbled thyme and bay .
Monitor that the juice does not evaporate. When the mixture is almost cooked (10 minutes before the end), add the mushrooms and mix (these must not be overcooked .
Before serving, mix one tablespoon flour or cornstarch in a bowl by adding juices .
Pour this mixture into the pan, so as to thicken the sauce .
Notes: This is a perfect accompaniment to white meat (roast pork, turkey, chicken ...)