Name: Oeufs à la Crècy
Prep time: 15 min
Total time: 15 min
Ingredients: 25 g/1 oz/2 tablespoons flour; 450 g/1 lb carrots, thinly sliced; 150 g/5 oz/⅔ cup Quark or puréed cottage cheese; 150 ml/5 fl oz/⅔ cup milk; 1 teaspoon rose water seasoning to taste; 25 g/1 oz/2 tablespoons butter; 4 soft-boiled eggs, peeled

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The aroma of rose water and the colour of the carrots make this classic dish a real beauty.

Ingredients

450 g/1 lb carrots, thinly sliced
1 teaspoon rose water seasoning t

Method

Boil the carrots in a little salted water until tender. Drain well and purée with the rose water and seasoning. Make a béchamel sauce from the butter, flour, milk and cheese. Add the carrot purée and stir thoroughly. Butter a shallow oven dish, arrange the eggs in it and pour the carrot sauce over them. Place in a hot oven for 2 or 3 minutes only.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Oeufs à la Crècy

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of