Carrot Bake

From The Country Innkeepers' Cookbook

Vegetables Recipes

Yield: Serves 6.

For the many people who are shy about serving carrots to company.

• 9 or 10 large carrots
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 4 tablespoons butter or margarine
• 2 tablespoons flour
• 1 cup milk
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon butter or margarine
• 1/2 cup soft bread crumbs

Peel, slice and steam the carrots until tender. Mash. Sauté the green pepper and onion in the 4 tablespoons butter or margarine. Stir in the flour, milk, salt and sugar. Cook until thickened. Add the mashed carrots and put in a greased casserole.

Melt the 1 tablespoon butter or margarine and in this toss the crumbs until golden. Spread over the carrots. Bake at 350 degrees F for 30 minutes.

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