Carrots Au Gratin

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”2″ details=”” ] Onion lovers can double the amount called for in this recipe. [ingredients-list

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”2″ details=”” ]

Onion lovers can double the amount called for in this recipe.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/2 cup milk
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons crushed cornflakes

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Drain carrots; add to sauce. Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes.[/step-item] [/step-list-wrapper]

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Originally Published in Reader's Digest