Baked Baby Carrot Gratin With Horseradish Crumbs

“I love "can-do-ahead" dishes. This one is ideal for a buffet or a family celebration.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. COOK CARROTS: Bring a large pot of salted water to a boil; add carrots& boil 8- 10 minutes or until cooked but still crisp.
  2. Drain well& spread in a layer in a buttered 7 x 11 inch baking dish.
  3. PREPARE SAUCE: Melt butter in a medium size pot over medium heat.
  4. Add onion& saute for 5 minutes or until softened.
  5. Stir in flour& cook for a minute, stirring constsntly.
  6. Remove pot from heat& gradually stir in stock.
  7. Return to medium heat& stir until mixture thickens, about 10 minutes.
  8. Add lemon juice& mustard.
  9. Strain through a fine sieve& pour over carrots.
  10. TOPPING: Combine all ingredients& scatter evenly over carrots.
  11. Bake in a preheated 375F oven for 20 minutes or until sauce bubbles& topping is crisp& brown.
  12. OR cover& refrigerate until needed.
  13. Bake cold gratin for 35- 40 minutes.

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