← Nouns Cooking · French

Ingredients

• 30 g Butter
• 1 Onion, chopped
• 1 leek, white part, sliced and washed
• 750 g Carrot, peeled and thinly sliced
• 1 pinch Sugar
• 1 l vegetable stock
• 40 g white rice
• 2 sprigs Thyme
• 100 ml single cream or milk
• salt and white pepper
• 1 handful chervil or parsley, chopped

Method

1. Melt the butter in a large saucepan over medium-low heat. Add the onion, leek, carrots and sugar with a pinch of salt, cover and sweat for 10 min, stirring now and then, until softened but not browned.
2. Pour in the stock, add the rice and thyme and bring to the boil. Simmer, partly covered, for 20–25 min until the carrots and rice are very soft.
3. Remove the thyme stalks and blend until completely smooth.
4. Stir in the cream, season and reheat gently. Thin with a little hot water if needed. Serve scattered with chervil or parsley.

Tips

• Crécy is the name French cooks give to any dish featuring carrots, after a town once famous for them.
• Toasted, buttery croutons are the traditional garnish.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Serious Eats