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Au Gratin Carrots
2 lbs. carrots, peeled and sliced into slices
1 onion, chopped
1/4 cup butter, divided
3 TBSP flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups milk
4 ounces cheddar cheese, cubed
2 TBSP. fresh parsley, chopped
2 cups crushed cornflakes
Cook the carrots until crisp-tender; drain and set aside.
In a saucepan over medium heat, saute the onion in 3 TBSP butter until tender. Stir in flour, salt and pepper. Gradually add milk, bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley.
Pour into a greased 8-inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350 for 20-25 minutes or until bubbly.
YIELD: 8-10 servings.
2 lbs. carrots, peeled and sliced into slices
1 onion, chopped
1/4 cup butter, divided
3 TBSP flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups milk
4 ounces cheddar cheese, cubed
2 TBSP. fresh parsley, chopped
2 cups crushed cornflakes
Cook the carrots until crisp-tender; drain and set aside.
In a saucepan over medium heat, saute the onion in 3 TBSP butter until tender. Stir in flour, salt and pepper. Gradually add milk, bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley.
Pour into a greased 8-inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350 for 20-25 minutes or until bubbly.
YIELD: 8-10 servings.