Butter Baked Carrots Recipe

Butter Baked Carrots Recipe

  • 1 1/2 pounds carrots, cut into 3-inch julienne strips
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 6 tablespoons butter or margarine, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1/2 cup dry bread crumbs
  1. Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until mixture is bubbly and topping is golden brown.