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Butter Baked Carrots Recipe

If you're looking for a quick-to-fix side dish, look no further. Gladys De Boer of Castleford, Idaho covers colorful carrots in a rich cream sauce in a rich cream sauce before finishing the casserole with a crispy and golden bread crumb topping.

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Butter Baked Carrots Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6-8 Servings

15 25 40

Ingredients

1-1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/2 cup dry bread crumbs

Directions

Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 179 calories, 11 g fat (6 g saturated fat), 29 mg cholesterol, 348 mg sodium, 18 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Butter Baked Carrots in Quick Cooking November/December 2001, p65