Creamy Carrot Crunch Casserole
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 4 tablespoons unsalted butter
- 2 lbs carrots, peeled and cut into 1/4-inch thick piecs
- 1 tablespoon salt, plus more for seasoning
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried marjoram
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups heavy cream
- 3 garlic cloves, minced
- 1 1⁄2 cups panko breadcrumbs
directions
- Preheat oven to 350°; lightly coat a 9 x 13 inch casserole dish with cooking spray.
- Melt 2 tablespoons butter in a large skillet set over med-high heat.
- Add carrots, salt, pepper, and marjoram.
- Cook, stirring occasionally, until the carrots just start to brown, about 7 minutes.
- Sprinkle the flour over the carrots, stirring constantly.
- Cook until the flour turns golden, 1-2 minutes.
- Slowly pour in the cream while stirring constantly.
- Bring to a boil, then remove the pan from the heat.
- Pour the mixture into the prepared casserole dish and cover with foil.
- Bake until the cream is bubbling and the carrots just give way when pierced with a knife, 20-25 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet set over medium heat.
- Add in garlic and cook until the butter just begins to brown, about 3 minutes.
- Add the breadcrumbs and season with salt and pepper.
- Cook, stirring occasionally, until the breadcrumbs are lightly browned, about 5 minutes.
- Transfer to a medium bowl and set aside.
- When the casserole has finished cooking, remove the foil and allot to sit for about 10 minutes.
- Sprinkle with the toasted breadcrumbs evenly over the top before serving.
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