1 lb mini peel carrots
1 lb white boiler onions
2 lb yellow or red baby potatoes
2 tbsps dry tarragon
1/3 cup olive oil
1 lb bottom mushrooms, cut into quarters
3 tbsps sugar
1/8 tsp pepper
½ tsp salt
3 tbsps olive oil
Recipe Directions:
Place the carrots in a medium saucepan, with sugar, white pepper, salt, olive oil and some water to cover. Bring to a boil and cook for 5 minutes, set aside of the heat.
Soak the onions in hot water, peel and place in a clean saucepan. Cover with water and blanch for 4 minutes, refresh and staring.
Place the potatoes in a bowl, split in half the largest one if necessary, add tarragon, olive oil, salt, pepper and clean quarters mushrooms. Mix well, place into a roasting pan with the blanch onions.
Bake in the oven at 400ºF for 1 hour. Add the strain carrots to the potatoes pan, in the last 20 minutes, stir time to time. Serve hot with your roast.