posted by Sparkie 04-11-103 10:19 AM
Baked Baby Carrot Gratin with Horseradish Crumbs
2 lbs. (1 kg) Baby Carrots
Veloute Sauce:
2 tbsp (25 ml) butter
1 small onion, finely chopped (I used 2 green onions)
3 tbsp (45 mil) flour
2 1/2 cups (625 ml) vegetable or chicken stock
2 tsp (10 ml) lemon juice
1 tsp (5 ml) Dijon Mustard
Crumb Topping:
1 cup (250 ml) fresh white bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
1 tbsp (15 ml) horseradish, squeezed dry
2 tsp (10 ml) chopped fresh thyme (I used dry)
1/4 tsp salt
1/4 tsp pepper
2 tbsp (25 ml) butter, melted.
Prehea oven to 375 F (190 C.). Butter an oval gratin dish measuring about
8" x 12" (21 x 30 cm) or a 7 x 11" (18 x 28 cm) baking dish.
Bring a large pot of salted water to the boil. Add carrots and boil 8 to 10 minutes or until cooked but still crisp. Drain and spread in prepared dish
While carrots are cooking, make sauce. Melt butter in a medium saucepan over medium heat. Add chopped onion, saute 5 minutes or until softened. Stir in flour and cook for 1 minute, stirring constantly. Remove pan from heat, gradually stir in stock. Returning to medium heat, stir until mixture thickens and boils, about 10 minutes. Add lemon juice and mustard. Strain through a fine sieve, and pour over top of carrots.
Combine bread crumbs, cheese, horseradish, thyme salt, and pepper. Stir in melted butter. Scatter crumb mixture evenly over carrots. Bake 20 minutes or until sauce bubbles and topping is crisp and brown.
If making ahead, do not bake. Cover and refrigerate until needed. Bake cold gratin 35 to 40 minutes or until sauce bubbles and topping is crisp and brown.
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