Ingredients for Baked Baby Carrot Gratin With Horseradish Crumbs
- 1 pound baby carrots
- 4 tablespoons butter, divided
- 1/2 cup finely chopped yellow onion
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken or vegetable stock
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup fresh white breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon prepared horseradish
- Fresh Thyme
- Salt, to taste
- Freshly ground black pepper, to taste
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How to Make Baked Baby Carrot Gratin With Horseradish Crumbs
- Preheat oven to 375°F (190°C).
- Cook carrots: Bring a large pot of salted water (about 6 cups) to a boil. Add 1 pound of baby carrots and boil for 8-10 minutes, or until tender-crisp. Drain well.
- Spread carrots in a buttered 7x11 inch baking dish.
- Prepare sauce: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and sauté for 5 minutes, or until softened.
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 1/2 cups of chicken or vegetable stock. Bring to a simmer, stirring frequently, until thickened (about 10 minutes).
- Remove from heat and stir in 1 tablespoon lemon juice and 1 teaspoon Dijon mustard.
- Strain the sauce through a fine-mesh sieve and pour evenly over the carrots.
- Prepare topping: In a bowl, combine 1/2 cup breadcrumbs, 2 tablespoons grated Parmesan cheese, 1 tablespoon horseradish, 2 tablespoons melted butter, and a pinch of salt and pepper.
- Sprinkle the topping evenly over the carrots.
- Bake for 20 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
- If making ahead, cover and refrigerate until needed. Add 15-20 minutes to the baking time if baking from cold.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
29g
Fat
25g
Carbs
6g
