| Au Gratin Carrots January 2008 |
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2 lbs. carrots, peeled and sliced 1/2 cup chopped onion 1/4 cup butter, divided 3 T. all-purpose flour 1/2 tsp. salt 1/8 tsp. pepper 1 1/2 cups milk 4 oz. Cheddar cheese, shredded 2 T. fresh parsley, chopped 2 cups cornflakes, crushed |
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Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, sauté onion in 3 T. butter until tender. Stir in flour, salt, and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in cheese just until melted. Add carrots and parsley. Pour into an 8-inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350 for 20-25 minutes or until bubbly. Yield: 8-10 servings.
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Tona in Bama |
