Recipes

Cooking Times

Ready in: 50 minutes
Prep time: 25 minutes
Cook time: 25 minutes

Ingredients

• 2 lb. 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

1. Heat oven to 350° Fahrenheit. Lightly coat a 2-quart casserole dish with butter and set aside.
2. Wash and peel carrots, then cut on the bias into ¼” thick slices.
3. 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.
4. 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.
5. Transfer the mixture to the casserole dish and cover with aluminum foil. Bake about 25 minutes.
6. Heat remaining 2 tablespoons of butter in a medium frying pan over medium heat. Add garlic and cook for 3 minutes.
7. 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.
8. When the casserole is ready, remove foil and allow to sit for 5 minutes. Sprinkle toasted breadcrumbs evenly over the top and serve.