This is a heavy dish so serve with light meat such as Maple leaf prime chicken breasts and a leafy green.
|6||strips Schneiders Country Naturals bacon|
|4 tbsp||unsalted butter|
|5||large carrots, cut into coin size|
|1 1/2 cups||heavy cream|
|2||cloves of minced garlic|
|1 cup||Japanese panko bread crumbs|
|1 tsp||onion powder|
Preheat your oven to 350 degrees F and grease an 8x8 inch (glass) baking dish.
In a skillet cook the bacon until crispy, set aside on a paper towel (may also use microwave to cook).
In a large sauce pan, melt the butter over medium heat. Add the onion and carrots and cook for 9-10 minutes, or until tender. Season with onion powder salt and pepper. Add the garlic and sprinkle the flour onto the carrots and stir to combine. Cook for 4 minutes, the carrots should turn a slight golden color
Reduce the heat to medium-low, and slowly pour in the heavy cream, stirring. Let simmer for 5 minutes or until it has thickened.
Remove from heat and pour the carrots into the baking dish.
Meanwhile in a small bowl, combine the panko bread crumbs, melted butter and bacon which is broken into small pieces. Place the bread crumbs over top of the carrots in a thick and even layer.
Bake at 350 degrees F for 28 minutes or until the top is golden brown.
Let stand for 5-10 minutes and serve.
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