Ingredients
1-1/2 pounds carrots, cut into 3-inch julienne strips1/4 cup chopped celery2 tablespoons chopped onion6 tablespoons butter, divided3 tablespoons all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper1-1/2 cups milk1/2 cup dry bread crumbs
Preparation
Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown.
