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–+ servings
Carrots Au Gratin

Irresistible Carrots Au Gratin with a Spicy Crunch Topping

Delightful Carrots Au Gratin featuring a creamy veloute sauce and a spicy crunch topping, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 pound Baby Carrots Tender and sweet
  • 2 tablespoons Butter (Salted) Can substitute with unsalted butter
For the Veloute Sauce
  • 1 medium Shallot Mild sweetness; can use yellow onion
  • 2 tablespoons Flour Can substitute with cornstarch for gluten-free
  • 2 cups Low or No Sodium Chicken Broth Vegetable broth for vegetarian option
  • 1 tablespoon Lemon Juice Can substitute with apple cider vinegar
  • 1 tablespoon Dijon Mustard Yellow mustard as an alternative
  • to taste Salt and Ground White Pepper Adjust to personal taste
For the Crumb Topping
  • 1 cup Parmesan Cheese (Shredded) Can substitute with grated cheddar
  • 1 tablespoon Horseradish Can substitute with wasabi or milder mustard
  • 1 teaspoon Dried Thyme Fresh thyme is an excellent substitute
  • 2 slices White Bread (coarsely crumbled) Gluten-free bread can be used

Equipment

  • shallow baking dish
  • medium saucepan
  • large pot
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and butter a shallow baking dish.
  2. Boil salted water in a large pot, add baby carrots and cook for 3-4 minutes until tender-crisp. Drain and rinse with cold water.
  3. Arrange the baby carrots evenly in the bottom of the prepared baking dish.
  4. In a medium saucepan, melt 2 tablespoons of butter over medium heat, add shallots and sauté for 3-4 minutes.
  5. Whisk in flour for 1 minute, then gradually add chicken broth, simmer until thickened.
  6. Remove from heat and stir in lemon juice and Dijon mustard. Season with salt and pepper, then pour over carrots.
  7. In a bowl, mix melted butter with Parmesan, horseradish, thyme, and crumbled bread.
  8. Sprinkle the crumb topping evenly over the sauced carrots. Bake for 15-20 minutes until golden brown and bubbling.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 400mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 16000IUVitamin C: 8mgCalcium: 150mgIron: 1mg

Notes

Make ahead by preparing the dish up to two days in advance without the crumb topping.

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