Ingredients:
2 lbs baby carrots
2 tablespoons butter
1 small onions, finely chopped
3 tablespoons flour
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 cup fresh white breadcrumbs
1/2 cup grated parmesan cheese
1 tablespoon horseradish, squeezed dry
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
Directions:
COOK CARROTS: Bring a large pot of salted water to a boil; add carrots& boil 8- 10 minutes or until cooked but still crisp.
Drain well& spread in a layer in a buttered 7 x 11 inch baking dish.
PREPARE SAUCE: Melt butter in a medium size pot over medium heat.
Add onion& saute for 5 minutes or until softened.
Stir in flour& cook for a minute, stirring constsntly.
Remove pot from heat& gradually stir in stock.
Return to medium heat& stir until mixture thickens, about 10 minutes.
Add lemon juice& mustard.
Strain through a fine sieve& pour over carrots.
TOPPING: Combine all ingredients& scatter evenly over carrots.
Bake in a preheated 375F oven for 20 minutes or until sauce bubbles& topping is crisp& brown.
OR cover& refrigerate until needed.
Bake cold gratin for 35- 40 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.