Creamy Carrot Casserole
source: Creamy Carrot Casserole
|Photo courtesy of chow.com because I was so excited to |
eat the carrots that I forgot to take a pic of the final dish!
- 4 tablespoons unsalted butter (1/2 stick)
- 2 pounds carrots, cut on the bias into 1/4-inch-thick pieces
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 3 medium garlic cloves, smashed
- 1 1/2 cups panko breadcrumbs
- 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.