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:
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