Subject: RECIPE: Simple carrots au gratin
From: [email-masked] (Michelle Berteig)
Date: 4 Dec 87 06:13:49 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE CARROTS-GRATIN V "28 Oct 87" 1987
.RZ "EASY CARROTS AU GRATIN" "A simple and unusual carrot-cheese casserole"
This is a family recipe that my inlaws make for holiday dinners.  I've
never seen it in any cookbook. It's unusual, but good.
.IH "Serves 4\-6"
.IG "1 Tbsp" "butter" "15 ml"
.IG "3 cups" "carrots," "1 kg"
sliced.
.IG "3 Tbsp" "butter" "50 g"
.IG "3 Tbsp" "flour" "50 ml"
.IG "1\(12 cups" "milk" "400 ml"
.IG "\(12 lb" "process cheese" "250 g"
.PH
.SK 1
Slice the carrots and saut\z\(aae in
.AB "1 Tbsp" "15 g"
butter over low heat for 5\-10 minutes, until cooked to taste.
.SK 2
Make a roux with the butter and flour.  Add the milk (warmed) and cook
until thick.
.SK 3
Add cheese and cook until cheese is melted.  Mix in the
cooked carrots.
.SK 4
Place in greased casserole and sprinkle with buttered bread crumbs.
Bake at 
.TE 350 175
for 15\-20 minutes or until brown.
.NX
Process cheese is sometimes called "American cheese" or "Canadian cheese"
depending on where it is bought. You can make a standard cheddar cheese
sauce instead, or you can use something like Velveeta instead.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation, 20 minutes baking.
.I Precision:
no need to measure.
.WR
Michelle Berteig
California Institute of Technology, Pasadena, California, USA
[email-masked]