CARROTS AU GRATIN
Source of Recipe
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Recipe Introduction
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Carrots are cooked with chopped onion and bell pepper, topped with
Parmesan and cracker crumbs.
List of Ingredients
4 tablespoons melted butter, divided
1/4 cup saltine cracker crumbs
2 tablespoons grated Parmesan cheese
dash pepper
2 1/2 to 3 cups sliced carrots
1/4 cup chopped green bell pepper
3 tablespoons chopped onion
Recipe
In a small bowl, toss 2 tablespoons of melted butter with cracker
crumbs, Parmesan cheese, and the pepper; set aside. Cook carrots, green
pepper, and onion in salted boiling water just until tender.
Drain. Stir in remaining 2 tablespoons butter. Top carrots au gratin
with buttered crumbs.
Carrots au gratin recipe serves 4 to 6.
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