Carrots are a crunchy, seasonal staple

Akron Beacon JournalSeptember 3, 2013 

Bunches of fresh carrots are popping up in gardens and cropping up in farmers markets stalls throughout this late-summer season.

Carrots are always good for snacking on raw and are perfect for salads, veggie trays and soup.

But for a tasty treat that will have even the most finicky child eating his or her vegetables, try these cheesy scalloped carrots. The recipe is an oldie but a goodie, and it fits the bill when you’re looking for an indulgent side dish.

To see a printable recipe, click link below:

Cheesy Scalloped Carrots

Cheesy Scalloped Carrots 1/4 cup onion, chopped 1/4 cup butter 1/4 cup flour 1/4 teaspoon dry mustard 1 teaspoon salt 1/8 teaspoon pepper 2 cups milk 12 medium carrots, sliced and cooked (about 4 cups) 2 cups sharp cheddar cheese, grated 1 cup corn flake crumbs

SAUTE onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk. Return to heat, bring to a boil and stir for 1 minute until sauce begins to thicken. Add cheese and stir over low heat until cheese is melted.

ARRANGE carrots in a casserole dish. Pour cheese sauce over. Top with crumbs. Bake at 350 degrees for 35 to 45 minutes.

Yield: 8 servings

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