Carrot Purée Crécy

Ingredients

• 5 to 6 carrots
• 1 strong pinch salt
• 1 pinch powdered sugar
• 4 medium onions
• 1 sprig thyme
• 1 liter white consommé (cooking stock)
• 125 grams rice
• 2 deciliters white consommé
• to taste butter

Instructions

1. Slice the carrots into thin strips to obtain 600 grams total (or use whole carrots if working during the spring vegetable season). Season with a strong pinch of salt and a pinch of powdered sugar. Stew (étuver) the carrots in butter with the sliced medium onions and a sprig of thyme until softened. Moisten with one liter of white consommé, add the rice, and cook gently until the rice is fully tender. Pass the mixture through a fine sieve (étamine). Adjust the consistency with the additional 2 deciliters of consommé, then mount with butter (monter au beurre) just before service.
2. This purée may also be prepared as a Cream sauce (Crème) or as a Velouté (silky-finish sauce).
3. Variation—Old-Fashioned Carrot Purée Crécy (Purée Crécy à l'ancienne): Proceed exactly as above, but replace the rice binder with 300 grams of bread croûtons fried in butter.