Creamy Parmesan-Baked Carrots
This delightful twist on a classic carrot casserole is a celebration of flavor and texture. Each tender carrot is enveloped in a rich and creamy cheese sauce with hints of mustard and paprika, resulting in a dish that’s both comforting and elegant. Perfect for family gatherings or potluck dinners, this casserole is sure to impress with its vibrant flavor profile. Having won a local cooking contest in the Vegetable Category, this recipe is a proven favorite that combines nostalgia with modern taste. Enjoy it as a side dish to your favorite mains or as a stand-alone vegetarian delight.
6
Servings
160
Calories
10
Ingredients
Ingredients
Carrots
2 lbs (Peeled and sliced crosswise on the bias)
Butter or Margarine
3 tablespoons (Melted (butter recommended for flavor))
All-Purpose Flour
3 tablespoons (Measured)
Dry Mustard
3/4 teaspoon (Measured)
Salt
1/2 teaspoon (Measured)
Paprika
1/4 teaspoon (Measured)
Pepper
1/8 teaspoon (Measured)
Whole Milk
3 cups (Measured)
Grated Parmesan Cheese
1/4 cup (Plus additional for topping)
Additional Parmesan Cheese
1/2 cup (For topping, to taste)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the carrots by peeling them and slicing them crosswise on the bias.
3
In a large pot, bring salted water to a boil and add the sliced carrots. Cover and cook until the carrots are just tender, approximately 20 minutes.
4
Drain the carrots thoroughly and set them aside in a bowl.
5
In a medium saucepan over medium heat, melt the butter (or margarine). Once melted, slowly whisk in the flour, creating a smooth paste.
6
Add the dry mustard, salt, paprika, and pepper to the butter-flour mixture, stirring to combine evenly.
7
Gradually pour in the whole milk, stirring continuously until the mixture thickens and becomes bubbly. This should take a few minutes.
8
Once thickened, stir in 1/4 cup of grated parmesan cheese until fully melted and incorporated into the sauce.
9
Combine the cooked carrots with the cheese sauce, ensuring the carrots are well-coated.
10
Transfer the mixture into a greased 1.5-quart casserole dish.
11
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
12
After 30 minutes, remove the foil and sprinkle the top with up to 1/2 cup of additional parmesan cheese, adjusting to your taste preference.
13
Return the casserole to the oven, uncovered, and bake for an additional 5 minutes or until the cheese is melted and golden brown.
14
Remove from the oven, allow to cool slightly, and serve warm.
Nutrition Information
11g
Fat
12g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Parmesan-Baked Carrots?
This is a vegetable casserole featuring tender carrots enveloped in a rich and creamy cheese sauce with hints of mustard and paprika.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in a serving of this carrot casserole?
There are 160 calories per serving.
What is the fat content per serving?
Each serving contains 11g of fat.
How many carbohydrates are in each serving?
There are 12g of carbohydrates per serving.
What is the protein content of this dish?
Each serving provides 6g of protein.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How should the carrots be prepared?
The 2 lbs of carrots should be peeled and sliced crosswise on the bias.
How long do the carrots need to boil?
The carrots should be cooked in boiling salted water for approximately 20 minutes until just tender.
Can I use margarine instead of butter?
Yes, you can use either 3 tablespoons of butter or margarine, though butter is recommended for better flavor.
What kind of flour is used for the sauce?
The recipe calls for 3 tablespoons of all-purpose flour.
What spices are used in the cheese sauce?
The sauce is seasoned with 3/4 teaspoon dry mustard, 1/2 teaspoon salt, 1/4 teaspoon paprika, and 1/8 teaspoon pepper.
What type of milk is recommended for the sauce?
The recipe specifies using 3 cups of whole milk for the creamy sauce.
How much Parmesan cheese goes into the sauce?
1/4 cup of grated Parmesan cheese is stirred into the thickened milk mixture.
How much Parmesan cheese is used for the topping?
Up to 1/2 cup of additional Parmesan cheese is used for the topping, adjusted to your taste.
What size casserole dish is required?
A greased 1.5-quart casserole dish should be used.
Do I need to cover the dish while baking?
Yes, cover the dish with aluminum foil and bake for the first 30 minutes.
How long is the total baking time?
The total baking time is 35 minutes: 30 minutes covered and 5 minutes uncovered.
When do I add the extra Parmesan cheese topping?
After the initial 30 minutes of baking, remove the foil, sprinkle the cheese, and bake for 5 more minutes.
What category does this recipe belong to?
This recipe is categorized as a Vegetable dish.
Is this recipe suitable for a potluck?
Yes, it is described as perfect for family gatherings or potluck dinners.
Has this recipe won any awards?
Yes, this recipe won a local cooking contest in the Vegetable Category.
Is this dish considered vegetarian?
Yes, it is described as a stand-alone vegetarian delight or a side dish.
What is the flavor profile of the sauce?
The sauce is rich and creamy with distinct hints of mustard and paprika.
How should the dish be served?
It should be removed from the oven, allowed to cool slightly, and served warm.
What is the consistency of the sauce before adding carrots?
The milk mixture should be stirred until it thickens and becomes bubbly.
What should the cheese topping look like when finished?
The cheese should be melted and golden brown.
How many ingredients are in this recipe?
There are 10 ingredients total.
What technique is used to start the sauce?
A roux technique is used by whisking flour into melted butter to create a smooth paste.
How many cups of milk are needed for the 2 lbs of carrots?
You will need 3 cups of whole milk to create enough sauce for the carrots.