Jewish Recipes

CARROTS AU GRATIN

Courtesy of the Corn Flake crumbs box

• 2/3 cup Kellogg Corn Flake Crumbs
• 3 Tablespoons margarine, melted
• 1/3 cup chopped onion
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups low-fat milk
• 2/3 cup reduced fat shredded American Cheese
• 4 1/2 cups cooked, sliced carrots, drained (about 1 1/2 pounds)
• 1 tablespoon parsley flakes

  1. In small bowl or shallow pan, combine Kellogg's Corn Flake Crumbs and 1 tablespoon of the margarine. Set aside.

  2. Add onion to remaining margarine. Sauté' over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese. Stir until smooth.

  3. Stir in carrots and parsley flakes. Spread in shallow 1 1/2 quart baking dish. Sprinkle with corn flake crumbs mixture.

  4. Bake in 350 F about 20 minutes or until bubbly and crumbs are golden brown. Serve warm.

  YIELD: 9 servings

  I use a corning dish to make this and it is a Shavuot favorite. I also usually just take regular American Cheese slices and shred them by tearing them into strips and crumbling them further (not particularly high tech).