The serving size is small so would suit an entree style dish but I had it as my dinner as part of my diet.
Serves 6 (entree size)
Prep time 10 mins
Cook time 20 mins
1 onion, chopped finely
100ml light thickened cream
6 carrots, sliced into 2-3″ sticks
2 tbsp garlic infused oil (I used Cobram estate)
Curly parsley, to garnish
Melt the butter in a saucepan and saute the onion until softened.
Add the mushrooms and the cream. Season to taste and let it simmer for about 10 minutes and take off the heat.
Meanwhile, saute the carrots in the garlic infused oil until cooked through.
Line up the carrots on a plate and pour the mushroom sauce on top. Garnish with parsley and cracked pepper and serve.