Categories: Carrots, Casserole, Side Dish

Ingredients

• 4 tablespoons unsalted butter
• 2 lbs carrots, peeled and cut into 1/4-inch thick piecs
• 1 tablespoon salt, plus more for seasoning
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon dried marjoram
• 2 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 3 garlic cloves, minced
• 1 1/2 cups panko

Directions

1. Preheat oven to 350°; lightly coat a 9 × 13 inch casserole dish with cooking spray.

2. Melt 2 tablespoons butter in a large skillet set over med-high heat.

3. Add carrots, salt, pepper, and marjoram.

4. Cook, stirring occasionally, until the carrots just start to brown, about 7 minutes.

5. Sprinkle the flour over the carrots, stirring constantly.

6. Cook until the flour turns golden, 1-2 minutes.

7. Slowly pour in the cream while stirring constantly.

8. Bring to a boil, then remove the pan from the heat.

9. Pour the mixture into the prepared casserole dish and cover with foil.

10. Bake until the cream is bubbling and the carrots just give way when pierced with a knife, 20-25 minutes.

11. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet set over medium heat.

12. Add in garlic and cook until the butter just begins to brown, about 3 minutes.

13. Add the breadcrumbs and season with salt and pepper.

14. Cook, stirring occasionally, until the breadcrumbs are lightly browned, about 5 minutes.

15. Transfer to a medium bowl and set aside.

16. When the casserole has finished cooking, remove the foil and allot to sit for about 10 minutes.

17. Sprinkle with the toasted breadcrumbs evenly over the top before serving.

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