Zesty Carrot Gratin Recipes

SISTER MARY'S ZESTY CARROTS

Steps:

• Preheat oven to 375°F.
• Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
• Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
• Mix bread crumbs and butter, sprinkle over carrot mixture.
• Bake 15 to 20 minutes.

ZESTY CARROTS

Steps:

• Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
• Bake uncovered for 15 minutes, or until the top is nicely browned.

CARROTS AU GRATIN

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.

CARROTS AU GRATIN (A LA GAIL)

Steps:

• You can make the cheese sauce in either the microwave or on the stovetop.
• Melt margarine.
• Add flour and mix.
• Add milk.
• Cook until thickened.
• Add cheese (feel free to add more to make a cheesier sauce). Stir.
• Cook a bit longer until cheese is melted.
• Season with salt and pepper.
• Slice carrots and chop onions and cook almost completely (not mushy and not too soft).
• Mix with cheese sauce.
• Place carrot mixture in a shallow dish and top with crumbled cornflakes or cornflake crumbs.
• Bake at 350 degrees for 1/2 hour.

CARROTS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
• In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
• Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
• Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

MOM'S ZESTY CARROTS WITH HORSERADISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
• Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

CAULIFLOWER AND CARROT GRATIN

Steps:

• Divide cauliflower into florets.
• Cut carrots diagonally into 1/4 inch slices.
• In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
• Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
• Measure and remove 1/2 cup cooking liquid.
• For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
• Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
• Stir in salt, pepper and nutmeg.
• Blend in cheese.
• Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
• Recipe can be prepared ahead to this point; bring to room temp before baking.
• For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
• Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
• Broil for 2-3 minutes to crisp and brown topping and serve immediately.
• You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.

CARROTS AU GRATIN

Steps:

• Heat oven to 350 degrees.
• Saute onions in butter until tender.
• Turn heat to low and blend in flour, salt and pepper.
• Gradually add milk and stir until thick.
• Add cheese and stir until melted.
• Stir in carrots and parsley.
• Pour into shallow baking pan and cover with croutons.
• Bake uncovered for 20 minutes.