Crunchy Carrot CasserolePosted by in Food
I have tons and tons of carrots from our CSA. So, I’ve been looking for new ways to use them. When I felt as though I could not eat plain carrots, raw carrots, roasted carrots, or carrot ginger soup one more time, I came up with this recipe.
Crunchy Carrot Casserole
6 cups carrots sliced 1/2 inch thick
2 tsp Dijon mustard
salt and pepper to taste
4 tbsp heavy cream
2 tsp olive oil
1/4 tsp onion powder
1 tsp cornstarch
1 tsp brown sugar
1 cup crushed Rice Chex cereal
Preheat oven to 400 degrees and spray a 9 inch square baking pan with cooking spray. Boil the carrots until they are almost tender enough to eat. Drain. Add back to the pot and mix in all ingredients except the cereal. Stir to mix completely. Place in baking dish. Sprinkle the cereal on top and spray the top with cooking spray. Bake for about 20 minutes until the topping starts to brown.
I love the flavor of the mustard with the carrots and the brown sugar gives it a tiny hint of sweetness. The topping gives it a nice crunch (and is gluten free). You can assemble this ahead if you like and pop it in the oven 20 minutes before you want to eat, which makes it great for the holidays.
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