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Preparation time: 15 minutes
Cooking time: 15 minutes
You Will Need
3 medium carrots, sliced
2 tablespoons chopped onion
5 teaspoons butter or margarine, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 cup milk
1/3 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
2 tablespoons crushed cornflakes
What to Do
1. Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 6-8 minutes or until carrots are almost tender.
2. Meanwhile, in a small saucepan, sauté 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. Remove from heat; stir in cheese and parsley until cheese is melted.
3. Drain carrots; add to sauce. Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350°F for 15-20 minutes or until bubbly and golden brown.
Serves 2
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