Veal Savarin

• 1/4 pound mushrooms, trimmed and quartered
• 2 tablespoons parsley leaves, preferably Italian flat leaf
• 4 shallots, peeled
• 1/2 teaspoon fresh lemon juice
• 1/2 pound ground veal
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon paprika
• Freshly ground black pepper to taste
• 2 carrots (5 to 6 ounces), scraped and thinly sliced on the diagonal or julienned

1. Put mushrooms, parsley, shallots and lemon juice in the bowl of a food processor.
2. Process, by pulsing on and off, until finely chopped.
3. Scrape chopped vegetables into a mixing bowl.
4. Add ground veal, salt, paprika and pepper.
5. Stir well to combine.
6. Divide mixture in half and shape into two doughnuts.
7. Place each in the center of a dinner plate.
8. Arrange carrots around veal.
9. Cover tightly with microwave plastic wrap.
10. Using a rack, cook simultaneously for 5 minutes, switching plates from top to bottom after 2 minutes 30 seconds.
11. Pierce plastic on each plate with the tip of a knife to release steam.
12. Uncover and serve immediately.

mushrooms, parsley, shallots, lemon juice, ground veal, kosher salt, paprika, freshly ground black pepper, carrots

Taken from cooking.nytimes.com/recipes/914 (may not work)