| DECEMBER 1, 2023 -- Carrot casserole is a great holiday side dish that’s both creamy and savory with just a touch of sweetness from the carrots. Carrots are highly approved by Hank as one of his favorites! Coriander and dry mustard add lovely back- ground flavors to the cream sauce. Microwaving the carrots gives them a jump-start in the cooking process and ensures they’re cooked through. The carrots should all be sliced thinly so they cook evenly. If you have one, a mandoline can make quick work of the slicing, but a good sharp knife will also do the trick.
by Amanda Stanfield of “Eating Well”
Active Time: 20 minutes Total Time: 1 Hour
Ingredients:
5 med. Carrots, peeled and thinly sliced (about 4 cups)
1 Tsp. water
1 Tsp. Extra virgin olive oil
1/2 Cup Whole Wheat Panko breadcrumbs
2 Tsp. finely chopped fresh Thyme
2 Tsp. finely chopped fresh flat-leaf parsley
1/4 Tsp. Salt, divided
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1-1/2 Cups whole milk
1-1/4 Tsp. dry mustard
1/2 Tsp. onion powder
1/4 Tsp. ground pepper
1/8 Tsp. ground coriander
1 Cup shredded Cheddar cheese, divided
Directions:
Step 1: Preheat oven to 375˚. Lightly coat a 9x6 inch baking dish with cooking spray. Place carrots and water in a large microwavable bowl. Cover with plastic wrap; microwave on high until crisp-tender, 4 to 5 minutes.
Step 2: Heat oil in a large skillet over medium-high heat. Add pan- ko, thyme, parsley and 1/8 teaspoon salt; cook, stirring occasionally, until the panko is golden brown, about 3 minutes. Transfer the mixture to a small bowl. Wipe the pan clean.
Step 3: Melt butter in the skillet over medium heat. Whisk in flour. Cook, whisking constantly for 1 minute. Gradually whisk in milk until a smooth and slightly thickened sauce forms, about 1 minute. Add mustard, onion powder, pep- per and coriander. Cook, stirring occasionally, until the sauce thickens, about 4 minutes. Remove from heat.
Step 4: Pour half of the sauce into the prepared baking dish. Add half of the carrots; top with 1/2 cup Cheddar. Repeat with the remain- ing sauce, carrots and cheddar. Top with the panko mixture and sprinkle with the remaining 1/8 teaspoon salt. Cover with foil.
Step 5: Bake for 25 minutes. Uncover and bake until the sauce is bubbling and the carrots are ten- der, about 10 minutes. Let cool for 5 minutes before serving.
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