I serve carrots at almost every meal. Affordable and nutritious. This is an upscale way to serve carrots at the dinner table. A great side for a chicken dinner, or even your ham dinner.
Ingredients
12 large carrots, peeled, and sliced very thinly, 1/8" (about 4 cups)
4 tbsp butter, unsalted
1 small onion, minced finely
1 bay leaf
1 tsp celery seed
1 tsp thyme, dried
salt and pepper
1/4 cup flour
2 cups milk
1 tbsp Dijon mustard
salt and pepper tt
8 oz cheddar cheese, shredded or Parmesan if desired
2 cup bread crumbs
2 tsp garlic, granulated powder
Instructions
1. Slice carrots in 1/8" place in cold salted water bring to a simmer and drain. Add ice to pot and stop the carrots from cooking. Drain and set aside.
2. Preheat oven to 350F.
3. In a medium size pot melt butter, then add onion, celery seed, thyme, salt, and pepper. Let soften a few minutes on medium low heat, then add flour. Cook a minute or so. It should appear slightly sandy.
4. Then slowly add milk. Using a whisk blend the milk in and let thicken. Remove from heat and taste. Add more seasoning as desired. (Remove the bay leaf)
5. In a medium size casserole dish; approximately 1 1/2 quarts, place 1/3 of carrots in casserole. Then layer 1/3 of the cheese, alternate until carrots and cheese are gone. Now spread the seasoned white sauce over top.
6. Mix the bread crumbs and garlic together then sprinkle on casserole. ( It is heavy in bread crumbs. I promise it tastes better this way.)
7. Place in oven on middle rack and bake for 25 mins. The top should be nicely toasted and the casserole; bubbly. Serve.
Chef Notes
You could substitute celery; be sure and peel and medium dice. You could add some hot paprika to lift the plain taste.
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