Rice – carrot cream

Ingredients for 4 servings:

• 50 g rice
• 500 g carrot(s)
• 1 onion(s)
• ¼ celery root
• 2 tbsp olive oil
• 1 liter vegetable broth
• 1 bay leaf
• 2 sage leaves
• 1 bunch of parsley
• 20 g butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rice and carrot cream

Finely dice the onion and celery and sauté in a pan with the olive oil, stirring frequently. Add a little water if necessary to prevent the onions from browning. Peel, wash, and finely chop the carrots. Add them to the onions along with half of the stock and a pinch of salt. Cover and bring to a boil. Then add the rice, bay leaf, sage, and parsley to the pan and cook with the lid on for another 20 minutes. Remove the bay leaf, sage, and parsley, adding more salt if necessary. Remove from the heat and puree with a hand blender, slowly adding the remaining stock. Stir in a pinch of pepper and the butter, and return the cream to the heat.