Saturday, April 3, 2010

Southern Style Carrots

My cousin Brooke made this for my family one year for Thanksgiving. We visited her family in beautiful Paso Robles, California. I'm not a big fan of cooked carrots, but this recipe changed my mind. I love serving this dish on holidays.


12 carrots sliced and cooked fork tender
1 onion, diced fine
1 cube butter, melted
¼ cup flour
1 tsp. salt
1 ¼ tsp. dry mustard
¼ tsp. pepper
¼ tsp. celery salt
2 cups milk
1 cup cheddar cheese
2 cups bread crumbs
1 cube melted butter

Preheat oven to 350 degrees.

Sauté the onion in 1 cube melted butter until onion is limp (about 3 minutes) and transparent. Add flour, salt, pepper, celery salt and mustard. Whisk to combine. Add milk and whisk until smooth. Continue whisking sauce over low heat until thickened.

Remove sauce from heat and add the carrots. Pour the mixture into buttered Pyrex baking dish. Top with cheese. Combine the breadcrumbs with the remaining 1 cube melted butter and pour over the top of the carrot/cheese mixture.

Cover carrot mixture with tin foil and bake for 20 minutes. Removed foil and bake an additional 15 minutes until breadcrumbs are light brown.

Serves 8 to 10.