Have you ever looked at a recipe and though ‘sheesh, why didn’t I think of that?’ That’s pretty much where this Carrot Casserole falls. This is the vegetable side dish for anyone who has ever overcooked carrots and then attempted to feed them to their family anyways. My gram used to be famous for over steaming vegetables. I swear her cauliflower was soft enough that you could strain it through your teeth. Same went for Brussels sprouts and broccoli. You can now claim that those mushy carrots were entirely on purpose.
They look pretty ordinary right there, don’t they? Just your average, every day pot of carrots, ready to be boiled and served smothered in butter. Or maybe with honey or maple syrup if you’re really adventurous.
This vegetable side dish is automatically better because it contains onions fried in butter. With garlic. Truly, a more heavenly aroma does not exist.
Ever wonder how to tell if your roux (pronounced too – like Kanga and Roo) is thick enough? If you can pull your spoon through it and leave a trail, it is done. Think of it as the parting of the red seas, except there won’t be time to get thousands of people across. The opening will close up in a few seconds.
As far as family feasts go, this is a total make-ahead side dish. I would recommend leaving the bread crumbs off until you are ready to bake it, so they don’t go soggy. How you mash up the carrots is up to you. A hand blender will give you an even, smooth consistency. A blender works, but means more dishes to wash. If your family likes chunky apple sauce, they might prefer you just mash these carrots up with a potato masher. It’s up to you.
And don’t worry – this over cooked vegetable thing can be our little secret.
- 8 cups (approximately) carrots, peeled and sliced
- 6 tablespoons butter
- 1/4 cup onion, finely chopped
- 2 tablespoons garlic, finely minced
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup
- Boil carrots until very soft. Drain and mash
- In a medium frying pan, combine onions and 3 tablespoons butter
- Cook until onions are clear. Add garlic
- Add milk, flour, sugar, and salt. Cook until thickened
- Combine with mashed carrots
- Pour into greased 8X8 casserole dish
- Melt remaining 2 tablespoons of butter; mix together with bread crumbs
- Sprinkle over carrot mixture
- Bake in preheated 350 F oven for 30 minutes or until crumbs are golden