Crécy, à la

Pronunciation: [KREH-see; kray-SEE]

A French term referring to dishes cooked or garnished with carrots. The name comes from Crécy, France, where the finest French carrots are cultivated.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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