Scalloped Carrots With Mustard-Cheese Sauce (Recipe)

Ingredients

3 cups slice carrots

1/4 cup finely chopped onion

1 tablespoon margarine or butter

1 tablespoon all-purpose flour

1/8 teaspoon salt

1/8 teaspoon dry mustard

3/4 cup milk

1/2 cup shredded cheddar cheese (2 ounces)

2 teaspoons snipped fresh drill or 3/4 teaspoon dried dillweed

1/8 teaspoon celery seed

Dush pepper

fresh drill (optional)

Steps

1.  In a large saucepan with steamer rack, steam the carrots for 8 to 10 minutes or until tender.

2.  In a small saucepan, cook the onion in the margarine or butter for 2 to 3 minutes or until the onion is tender.  Stir in the lour, salt and dry mustard.  Stir in the milk.  Cook stirring constantly, until the sauce is thickened and bubbly, about 5 minutes.  Stir in the cheddar cheese, dill, celery seed and pepper.  Cook and stir until the cheese is melted.

3.  Toss the carrots with the sauce.  Or, arrange the carrots on a platter and top with the sauce.  Garnish with fresh dill, if desired.

Tips:

Altough Kay and Ferna teamed this rich sauce with carrots, we found it to be tasty on green vegetables, too.  Take your pick of steamed broccoli, green beans, cabbage or cauliflower.

To steam vegetables perfectly every time:  Add water to a saucepan with a tight-fitting lid until the water level is just below, but not touching, the steamer basket.  The vegetables should never touch the boiling water.

Once the water is boiling, lower the vegetables into the steamer basket with a large spoon.  Cover and steam.

From : America's Best-Loved Community Recipes