Carrots Anderson
Transform humble carrots into an elegant side dish with Carrots Anderson, a rich and creamy casserole perfect for any occasion. This recipe pairs tender carrot ribbons, blanched to perfection, with a luscious cheddar cheese sauce infused with a touch of nutmeg for subtle warmth. Topped with buttery toasted breadcrumbs for a delightful crunch and garnished with fresh parsley, this dish is a feast for both the eyes and the palate. Whether you're hosting a holiday dinner or looking to elevate your weeknight meals, this cheesy carrot bake brings together simplicity and indulgence in just 40 minutes. Optimize your mealtime with this crowd-pleasing, oven-baked side dish!
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Recipe Information
Ingredients
- 6 medium Carrots
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, ground
- 0.5 cup Breadcrumbs, panko or regular
- 2 tablespoons Fresh parsley, chopped
Instructions
Peel the carrots and, using a vegetable peeler or mandoline, slice them into long, thin ribbons. Set aside.
Bring a large pot of lightly salted water to a boil. Add the carrot ribbons and blanch for 1 minute. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk for 1-2 minutes until lightly golden to make a roux.
Gradually add the milk and heavy cream while whisking continuously to avoid lumps. Cook for 3-5 minutes until the mixture thickens.
Lower the heat to medium-low and stir in shredded cheddar cheese, salt, black pepper, and nutmeg. Stir until the cheese melts and the sauce is smooth and creamy.
Preheat your oven to 375°F (190°C). Grease a small casserole dish with 1 tablespoon of butter.
Layer the carrot ribbons in the casserole dish and pour the cheese sauce evenly over the carrots. Gently mix to ensure all ribbons are coated with the sauce.
In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the breadcrumbs and toast for 2-3 minutes until golden brown. Sprinkle the breadcrumbs evenly over the carrots.
Bake the casserole in the preheated oven for 15-20 minutes, or until bubbly and the breadcrumbs are crispy.
Remove from the oven, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 33.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1310 mg | 101% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
