Quick look
- prep 15 min cook 15 min
- serves 2
Onion lovers can double the amount called for in this recipe.
Ingredients
- 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
- 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.
