Bunches of fresh carrots are popping up in gardens and cropping up in farmers markets stalls throughout the area.
Carrots are always good for snacking on raw and are perfect for salads, veggie trays and soup.
But for a tasty treat that will have even the most finicky child eating his or her vegetables, try these cheesy scalloped carrots. The recipe is an oldie but a goodie, and fits the bill when you’re looking for an indulgent side dish.
— Lisa Abraham
CHEESY SCALLOPED CARROTS
¼ cup onion, chopped
¼ cup butter
¼ cup flour
¼ tsp. dry mustard
1 tsp. salt
⅛ tsp. pepper
2 cups milk
12 medium carrots, sliced and cooked (about 4 cups)
2 cups sharp cheddar cheese, grated
1 cup corn flake crumbs
Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk. Return to heat, bring to a boil and stir for 1 minute until sauce begins to thicken. Add cheese and stir over low heat until cheese is melted.
Arrange carrots in a casserole dish. Pour cheese sauce over. Top with crumbs. Bake at 350 degrees for 35 to 45 minutes.
Makes eight servings.
— Adapted from various sources
Find previous installments of This Week’s Harvest and a list of local farmers markets at www.ohio.com/lifestyle/food. Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.