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Scalloped Carrots Recipe
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To make Scalloped Carrots you will need
Ingredients
| 4 | tablespoons | (1/2 stick) butter or margarine; divided (1 tbsp., 2 tbsp., and 1 tbsp.) | | 1 | pound | (8 - 10) raw carrots; peeled and sliced into 1/4-inch disks ( 3 3/4 - 4 cups) | | | Cold water | | 1 | cup | (1/4 lb) grated processed American cheese spread (e. g.; Velveeta), divided (1/2 cup and 1/2 cup) | | 3/4 | cups | Chopped raw onion; (approximately 1 large onion) | | 2 | tablespoons | Instant-blending flour; (e. g., Wondra) | | 1/2 | teaspoons | Salt | | 1/4 | teaspoons | Dry mustard | | 1 | pinch | Black pepper | | 1 | | Container; (8-ounce) (1 cup) half and half cream, room temperature | | 1/4 | cups | Dry unseasoned bread crumbs |
Instructions
Preheat oven to 350 degrees F.
Spread 1 tablespoon of the butter over bottom and sides of 1-quart
casserole. Set aside.
Pour carrots into 2-quart saucepan. Add enough cold water to cover carrots.
Cook over high flame until water comes to a boil. Lower flame to moderate
and continue cooking until carrots are barely tender when pierced with a
fork (about 6 minutes). Drain carrots in colander. Set aside until cool
enough to touch.
Pour 1/3 of the drained carrots into the bottom of the greased casserole.
Sprinkle with 1/2 cup of the cheese. Pour half of the remaining carrots
into a layer over the cheese. Sprinkle with remaining 1/2 cup cheese. Top
with remaining carrots. Set aside.
Melt 2 tablespoons butter in medium-sized skillet. Add chopped onion. Saute
over low flame until golden (about 3 minutes). Sprinkle with flour, salt,
mustard, and pepper. Stir with wire whisk until mixture forms a paste.
Gradually add cream (while continuing to stir constantly). Cook until
thickened (consistency of a sauce). Pour over carrot-cheese mixture. Set
aside.
Melt remaining 1 tablespoon butter in small pan. Add bread crumbs. Cook,
stirring frequently, until golden brown. Sprinkle toasted bread crumbs
evenly over contents of casserole.
Place on center shelf of oven and bake 25 minutes. Serve hot.
Yield: 4 - 6 servings
Enjoy your Scalloped Carrots
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Tue 19 Aug 2008
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