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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I'm an onion lover, so I sometimes double the amount called for in this recipe. Ingredients:
3 medium carrots, sliced |
2 tablespoons chopped onion |
5 teaspoons butter, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
dash pepper |
1/2 cup 2% milk |
1/3 cup shredded cheddar cheese |
1 tablespoon minced fresh parsley |
2 tablespoons crushed cornflakes |
Directions:
1. Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender.
2. Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
3. Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce.
4. Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown. Yield: 2 servings.
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