2 poundscarrots, cut on the bias into 1/4-inch-thick pieces
1 tablespoonkosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 1/2 cupsheavy cream
3 medium garlic cloves, smashed
1 1/2 cupspanko breadcrumbs
Makes:4 to 6 servings
Carrots star in this simple, flavorful casserole. Topped with crunchy brown-butter-and-garlic-infused breadcrumbs, they’ve never been so irresistible.
What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.
Game plan: The breadcrumb topping can be made up to a day ahead and kept in an airtight container at room temperature. The carrots can be chopped up to a day ahead, covered with a moist paper towel, and stored in a resealable plastic bag.
1Heat the 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, and set aside.
2Heat 2 tablespoons of the butter in a large frying pan over medium-high heat. When foaming subsides, add carrots, salt, and pepper and cook, stirring occasionally, until carrots just start to brown, about 7 minutes.
3Evenly sprinkle flour over carrots, stirring constantly. Cook until flour turns golden in color, about 1 to 2 minutes. Slowly pour in cream while constantly stirring, bring to a boil, then remove from heat.
4Transfer to the prepared dish and cover with aluminum foil. Place in the oven and bake until cream is bubbling and carrots just give way when pierced with a knife, about 20 to 25 minutes.
5Meanwhile, heat remaining 2 tablespoons butter in a medium frying pan over medium heat. When foaming subsides, add garlic and cook until butter just begins to brown, about 3 minutes.
6Add breadcrumbs to the pan and season with salt and freshly ground black pepper. Stir occasionally until panko is lightly browned and toasted, about 5 minutes. Remove to a medium bowl and discard garlic.
7When casserole is ready, remove foil and allow to sit for about 10 minutes. Sprinkle toasted breadcrumbs evenly over top before serving.