Cooked Carrots in a Cream Sauce

Source: The Holtan Family

INGREDIENTS 

• FEATURED: 7 medium carrots, sliced into coins

• 1 ½ cup water 

• ¼ cup butter 

• 2 cups yellow onion, diced 

• ¼ cup celery, chopped 

• 3 Tbsp flour 

• ½ tsp salt 

• Pepper to taste 

• ¾ cup milk 

• ½ cup breadcrumbs 

Number of Servings: 8

---

DIRECTIONS

1. Preheat oven to 350 degrees. 

2. Bring water to a boil in a medium saucepan. Add in carrots and cook until tender, about 8-10 minutes. 

3. Drain the carrots, save ¾ of a cup the water in another dish.

4. In a medium frying pan, on medium low, sauté onions and celery in butter until clear, about 10-15 minutes. 

5. Slowly mix in flour, salt, and pepper, to celery and onion mixture. 

6. Add milk to the saved carrot water, and pour into pan with onion and celery, stirring frequently. Cook until thick. 

7. Put carrots into an oven safe casserole dish and pour mixture on it. 

8. Top with breadcrumbs to cover top of dish. 

9. Bake for 20 minutes, or until bubbly and golden. 

Prep Time: 40 min

Cook Time: 20 min

Total Time: 60 min

---

NUTRITIONAL INFORMATION

Calories – 131.50 kCal – 6.60% DV

Sodium –  248.18mg – 10.30% DV 

Total Fat – 6.53g – 10.00% DV

Saturated Fat – 3.84g

Trans Fat – 0.25g

Protein – 2.87g – 5.70% DV

Cholesterol – 16.40mg – 5.50% DV

Total Carbohydrates – 16.11g – 5.40% DV

(Per Serving)

*DV = Daily Value 

---