Now here's a combination you don't hear of much: cream and carrots. And why not? We think softening your carrots in butter, coating them in flour, and then stirring in heavy cream is a fabulous idea. You then transfer it to a casserole dish and let it bake in the oven until bubbling and the carrots are soft and pliant. You toast Panko breadcrumbs while the carrots and cream are baking, and top it with the crunchy goodness. And another thing — cut those carrots on the bias, about 1/4 inch thick before you start.
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.... Read More