A delightful twist on the classic carrot casserole, featuring a blend of fresh herbs and a crispy breadcrumb topping.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
Cook the carrots in salted boiling water until tender, then drain.
Cut the carrots into uniform pieces for even cooking.
In a saucepan, melt the butter and sauté the chopped onion until soft.
Use medium heat to avoid browning the onion too much.
Stir in the flour, salt, pepper, and celery salt to form a roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually add the milk, stirring constantly, until the sauce thickens.
Warm the milk slightly to prevent lumps in the sauce.
Layer half the carrots in a greased casserole dish, followed by half the cheese. Repeat the layers.
Press down gently on the layers to compact them slightly.
Pour the sauce evenly over the layered carrots and cheese.
Ensure the sauce covers all parts for even flavor.
Mix the breadcrumbs with melted butter and parsley, then sprinkle over the casserole.
Toast the breadcrumbs lightly for extra crunch.
Bake the casserole uncovered for 25-30 minutes until golden and bubbly.
Check halfway through to ensure the topping doesn't burn.
Let the casserole cool slightly before serving. Enjoy!
Garnish with extra parsley for a fresh touch.
Continua nella nostra app per un'esperienza migliore
