She Strengthens

Carrot Casserole with Crunchy Garlic Breadcrumbs

A Flavorful Twist on a Classic Dish

Carrots take center stage in this mouthwatering casserole, topped with a crunchy brown-butter-and-garlic-infused breadcrumb mixture that will leave you wanting more.

Preparation Made Easy

To make this recipe even more manageable, you can prepare the breadcrumb topping and chop the carrots up to a day ahead. Simply store the breadcrumbs in an airtight container at room temperature and keep the chopped carrots covered with a moist paper towel in a resealable plastic bag.

Key Ingredients

• 4 tablespoons unsalted butter (1/2 stick)
• 2 pounds carrots, cut on the bias into 1/4-inch-thick pieces
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 1/2 cups heavy cream
• 3 medium garlic cloves, smashed
• 1 1/2 cups panko breadcrumbs

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 350°F and arrange a rack in the middle. Lightly coat a 2-quart casserole or 11-by-7-inch baking dish with butter, setting it aside for later use.

Sauté the Carrots

Heat 2 tablespoons of butter in a large frying pan over medium-high heat. Once the foaming subsides, add the carrots, salt, and pepper, cooking until they just start to brown, about 7 minutes. Evenly sprinkle flour over the carrots, stirring constantly, and cook until the flour turns golden in color, about 1 to 2 minutes.

Add Cream and Simmer

Slowly pour in the heavy cream while constantly stirring, bringing the mixture to a boil before removing it from the heat. Transfer the carrot mixture to the prepared dish, covering it with aluminum foil, and bake until the cream is bubbling and the carrots are tender, about 20 to 25 minutes.

Prepare the Crunchy Topping

Meanwhile, heat the remaining 2 tablespoons of butter in a medium frying pan over medium heat. Once the foaming subsides, add the garlic and cook until the butter just begins to brown, about 3 minutes. Add the panko breadcrumbs to the pan, seasoning with salt and freshly ground black pepper, and stir occasionally until lightly browned and toasted, about 5 minutes. Remove the toasted breadcrumbs to a medium bowl, discarding the garlic.

Assemble and Serve

When the casserole is ready, remove the foil and let it sit for about 10 minutes. Sprinkle the toasted breadcrumbs evenly over the top before serving, and enjoy the delightful combination of flavors and textures in this carrot casserole.