Baked Baby Carrot Gratin With Horseradish Crumbs

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I love can-do-ahead" dishes. This one is ideal for a buffet or a family celebration."

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Steps

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Cook carrots: bring a large pot of salted water to a boil.

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Add carrots& boil 8- 10 minutes or until cooked but still crisp.

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Drain well& spread in a layer in a buttered 7 x 11 inch baking dish.

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Prepare sauce: melt butter in a medium size pot over medium heat.

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Add onion& saute for 5 minutes or until softened.

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Stir in flour& cook for a minute , stirring constsntly.

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Remove pot from heat& gradually stir in stock.

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Return to medium heat& stir until mixture thickens , about 10 minutes.

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Add lemon juice& mustard.

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Strain through a fine sieve& pour over carrots.

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Topping: combine all ingredients& scatter evenly over carrots.

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Bake in a preheated 375f oven for 20 minutes or until sauce bubbles& topping is crisp& brown.

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Or cover& refrigerate until needed.

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Bake cold gratin for 35- 40 minutes.

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Ingredients

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baby carrots, butter, onion, flour, chicken stock, lemon juice, dijon mustard, fresh white breadcrumbs, parmesan cheese, horseradish, fresh thyme, salt, pepper