Carrots with Pine Nuts and Basil
Ingredients
- 3 tablespoons canola oil
- 6 large shallots, sliced (1 1/2 cups)
- 1 1/2 cups dry white wine
- 1 1/2 quarts heavy cream
- Kosher salt and freshly ground pepper
- 2 pounds carrots—peeled, halved lengthwise and sliced crosswise 1/2 inch thick on the diagonal
- 6 tablespoons unsalted butter
- 2 tablespoons finely grated fresh ginger
- 2 pounds pearl onions
- 2 tablespoons drained prepared horseradish
- 4 large garlic cloves, finely chopped
- 3 pounds mixed mushrooms, such as shiitake, cremini and oyster, stems trimmed and caps thickly sliced
- 1 tablespoon finely chopped thyme
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