Baked Carrots
Posted on October 27, 2007
1 lb. carrots, peeled and cut into 1/4 inch thick slices
1 ounce Swiss cheese, grated
1 Tbs. plus 1 tsp. unsalted butter
1/4 cup onion, minced
1 Tbs. plus 1 tsp. all purpose flour
1 cup skim milk, hot
1/2 cup seasoned breadcrumbs
Preheat oven to 375°F. Place carrots in a steamer basket over boiling water. Cover saucepan and steam 3 minutes or until tender. Transfer half the carrots to the bottom of a baking dish. Sprinkle half the cheese over carrots. Add remaining carrots and sprinkle with remaining cheese. Melt butter in a heavy saucepan over medium heat. Sauté onion 2-3 minutes or until tender. Whisk in flour and salt to taste. Cook 1-2 minutes or until mixture begins to bubble. Very gradually whisk in hot milk and stir until sauce is thickened. Pour sauce over carrots and cheese. Sprinkle with breadcrumbs. Bake 15-20 minutes or until top is golden.
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