Carrot Creme Recipe
Ingredients
4 to 5 cups thinly sliced carrots
1/4 cup chopped onion
1/2 teaspoon each sugar and ground marjoram
1/4 teaspoon ground thyme
2 to 3 tablespoons butter and/or rendered chicken fat
1/4 cup raw brown rice
2 cups milk
1 bay leaf
4 cups chicken stock
1/2 cup heavy cream
Salt
Minced fresh mint
Directions
Cook carrots, onion and seasonings in butter, covered, until vegetables start to soften.
Add brown rice and stir to coat, browning lightly.
Add milk, bay leaf and 1 cup of the stock.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, stirring occasionally, or until rice is tender.
Discard bay leaf and puree.
Add remaining stock and the cream.
Reheat, but do not boil.
Cool, chill and adjust seasonings with salt, sugar and/or marjoram.
Garnish with mint.
Add brown rice and stir to coat, browning lightly.
Add milk, bay leaf and 1 cup of the stock.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, stirring occasionally, or until rice is tender.
Discard bay leaf and puree.
Add remaining stock and the cream.
Reheat, but do not boil.
Cool, chill and adjust seasonings with salt, sugar and/or marjoram.
Garnish with mint.
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