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Carrots, carrots everywhere.

Tried this recipe tonight. It's missing something. The carrots were incredibly sweet, and it was a little bland and awfully rich. Suggestions?


BAKED CARROTS WITH CHEESE SAUCE


4 pounds large carrots, peeled, cut into 1/3-inch-thick rounds
1/4 cup (1/2 stick) butter
1/2 medium onion, chopped
1 cup chopped celery
1 cup (packed) coarsely grated sharp cheddar cheese (about 4 ounces)
1 tablespoon all purpose flour
1 cup whipping cream
1/3 cup crushed corn bread stuffing mix

Preheat oven to 400F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and saut until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

Comments

( 2 comments — Leave a comment )
coolwhitestare
Jul. 28th, 2001 10:50 am (UTC)
hmmm
I would add a bit of dill. carrots + dill = yum.
rubricity
Jul. 28th, 2001 09:24 pm (UTC)
defnitely agree on the dill!
and maybe less cream. i think carrots are a strong flavor and the cream might be dulling them out.

( 2 comments — Leave a comment )