13499 Creamy Carrot Casserole 55 mins 25 mins 4 to 6 servings Fri Aug 29 12:03:00 -0700 2008 Mon Nov 02 14:22:25 -0800 2009 Easy American CHOW http://www.chow.com/recipes/13499 Mon, 02 Nov 2009 22:22:25 GMT With browned breadcrumbs for crunch With browned breadcrumbs for crunch. Carrots star in this simple, flavorful casserole. Topped with crunchy brown-butter-and-garlic-infused breadcrumbs, they’ve never been so irresistible.

What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.

Game plan: The breadcrumb topping can be made up to a day ahead and kept in an airtight container at room temperature. The carrots can be chopped up to a day ahead, covered with a moist paper towel, and stored in a resealable plastic bag.

This recipe was featured as part of our Thanksgiving for Six menu.

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  • Heat the oven to 350°F and arrange a rack in the middle. Lightly coat a 2-quart casserole or 11-by-7-inch baking dish with butter, and set aside.
  • Heat 2 tablespoons of the butter in a large frying pan over medium-high heat. When foaming subsides, add carrots, salt, and pepper and cook, stirring occasionally, until carrots just start to brown, about 7 minutes.
  • Evenly sprinkle flour over carrots, stirring constantly. Cook until flour turns golden in color, about 1 to 2 minutes. Slowly pour in cream while constantly stirring, bring to a boil, then remove from heat.
  • Transfer to the prepared dish and cover with aluminum foil. Place in the oven and bake until cream is bubbling and carrots just give way when pierced with a knife, about 20 to 25 minutes.
  • Meanwhile, heat remaining 2 tablespoons butter in a medium frying pan over medium heat. When foaming subsides, add garlic and cook until butter just begins to brown, about 3 minutes.
  • Add breadcrumbs to the pan and season with salt and freshly ground black pepper. Stir occasionally until panko is lightly browned and toasted, about 5 minutes. Remove to a medium bowl and discard garlic.
  • When casserole is ready, remove foil and allow to sit for about 10 minutes. Sprinkle toasted breadcrumbs evenly over top before serving.
    • ]]>     http://www.chow.com/assets/2008/11/creamy_carrot290.jpg Amy Wisniewski 51 Side Dish 4 tablespoons unsalted butter (1/2 stick)

    ]]>     119 2 pounds carrots, cut on the bias into 1/4-inch-thick pieces

    ]]>     301 1 tablespoon kosher salt

    ]]>     305 1/2 teaspoon freshly ground black pepper

    ]]>     1 tablespoon all-purpose flour

    ]]>     1 1/2 cups heavy cream

    ]]>     74 3 medium garlic cloves, smashed

    ]]>     1 1/2 cups panko breadcrumbs

    ]]>     783 fall 782 autumn 1046 cold weather 1473 casserole 384 easy 8548 no fuss 755 travels well 2166 kids 9636 adults 435 vegetarian 1619 omnivore 418 dairy 184 vegetables 771 potluck 4261 feed a crowd 7190 weeknight dinner 216 holiday 661 celebrate 213 thanksgiving 2747 make ahead 7079 amy wisniewski