Baked Baby Carrot Gratin With Horseradish Crumbs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love can-do-ahead dishes. This one is ideal for a buffet or a family celebration. Ingredients:
2 lbs baby carrots |
2 tablespoons butter |
1 small onion, finely chopped |
3 tablespoons flour |
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock |
2 teaspoons lemon juice |
1 teaspoon dijon mustard |
1 cup fresh white breadcrumbs |
1/2 cup grated parmesan cheese |
1 tablespoon horseradish, squeezed dry |
2 teaspoons chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter, melted |
Directions:
1. COOK CARROTS: Bring a large pot of salted water to a boil; add carrots& boil 8- 10 minutes or until cooked but still crisp.
2. Drain well& spread in a layer in a buttered 7 x 11 inch baking dish.
3. PREPARE SAUCE: Melt butter in a medium size pot over medium heat.
4. Add onion& saute for 5 minutes or until softened.
5. Stir in flour& cook for a minute, stirring constsntly.
6. Remove pot from heat& gradually stir in stock.
7. Return to medium heat& stir until mixture thickens, about 10 minutes.
8. Add lemon juice& mustard.
9. Strain through a fine sieve& pour over carrots.
10. TOPPING: Combine all ingredients& scatter evenly over carrots.
11. Bake in a preheated 375F oven for 20 minutes or until sauce bubbles& topping is crisp& brown.
12. OR cover& refrigerate until needed.
13. Bake cold gratin for 35- 40 minutes.
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