Recipes
Creamy Carrot Casserole
Cooking Times
Ingredients
- 2 lb. Cal-Organic Bagged Carrots
- 4 tbsp. unsalted butter
- 1 tbsp. all-purpose flour
- 1 1/2 cups heavy cream
- 3 garlic cloves, smashed
- 1 1/2 cups panko breadcrumbs
Directions
- Heat oven to 350° Fahrenheit. Lightly coat a 2-quart casserole dish with butter and set aside.
- Wash and peel carrots, then cut on the bias into ¼” thick slices.
- Heat 2 tablespoons of butter in a large frying pan over medium heat. Add carrots, salt and pepper. Stir occasionally until the carrots start to brown, about 8 minutes.
- Sprinkle flour evenly over the carrots, stirring constantly. Cook until flour turns golden in color, about 2 minutes. Pour in the heavy cream, bring to a boil, then remove from heat.
- Transfer the mixture to the casserole dish and cover with aluminum foil. Bake about 25 minutes.
- Heat remaining 2 tablespoons of butter in a medium frying pan over medium heat. Add garlic and cook for 3 minutes.
- Add breadcrumbs to the pan and season with salt. Stir occasionally until panko is lightly toasted, about 5 minutes. Move to a bowl and remove garlic.
- When the casserole is ready, remove foil and allow to sit for 5 minutes. Sprinkle toasted breadcrumbs evenly over the top and serve.
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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