Bunches of fresh carrots are popping up in gardens and cropping up in farmers markets stalls throughout this late summer season.
Carrots are always good for snacking on raw and are perfect for salads, veggie trays and soup.
But for a tasty treat that will have even the most finicky child eating his or her vegetables, try these cheesy scalloped carrots. The recipe is an oldie but a goodie, and fits the bill when you’re looking for an indulgent side dish.
Cheesy Scalloped Carrots
Makes 8 servings.
1/4 cup onion, chopped
1/4 cup butter
1/4 cup flour
1/4 tsp. dry mustard
1 tsp. salt
1/8 tsp. pepper
2 cups milk
12 medium carrots, sliced and cooked (about 4 cups)
2 cups sharp cheddar cheese, grated
1 cup corn flake crumbs
Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk. Return to heat, bring to a boil and stir for 1 minute until sauce begins to thicken. Add cheese and stir over low heat until cheese is melted.
Arrange carrots in a casserole dish. Pour cheese sauce over. Top with crumbs. Bake at 350 degrees for 35 to 45 minutes.