After spending all that time processing carrots a week ago, I decided that I was in the mood to do something with carrots for dinner. The problem is that there are only so many things to do with just carrots.  I went out to the garden and pulled a handful of rainbow carrots, took one look at the myriad of colors represented, and decided that whatever I had to do, the carrots needed to keep their colors.  But first, check out these kissing carrots- they came out of the ground this way!

Who better to turn to for carrot advice than the Amish?  So I pulled out my trusty latest cookbook “From Amish and Mennonite Kitchens” and found the carrot recipes.  One that looked intriguing to me called for pureeing the carrots… I had lovely rainbow carrots, I wanted them intact.  The next recipe was for Creamed Carrots.  Now I don’t know about you, but anytime I see a recipe that starts with “creamed” it makes me think of some horrible dishes from the fifties.  I just imagine that once one person creamed something, they started creaming everything in sight, and that’s how we come up with strange dishes like creamed chipped beef.  But these creamed carrots called for a shot of cheese, and I thought that there was a chance that my kids would want to at least try a creamy cheesy carrot.

There was a little prep-work involved for this dish.  First, the carrots needed to be cooked.  Since they came from my garden and my dirt, I didn’t peel my carrots, but I did wash them really well and remove the tops.  Then I sliced them into coins and set them to boiling on the stove.  While they boiled I set to making the easy sauce that they would bake in.  A simple bechamel comes together by starting with melted butter and onions, and then adding milk and cheese.  I made a few minor changes- first, I used a whole half of an onion, finely chopped instead of just a tablespoon of onion.  I thought about adding a clove of garlic as well, but decided not to for the first time I made this.  I also seasoned my sauce with salt and pepper.  Pepper and bechamel go hand in hand in my book.  It isn’t bechamel if it doesn’t have those black flecks laced throughout. (I think you can blame my mom for that one.)  For my cheese, the mozzarella was the first lump of cheese I found in my fridge, so that’s what I used.  I wondered if it would be enough to flavor the dish, but it was a good local mozzarella that we enjoy on pizza, so I thought it would do.  The carrots then were combined with the sauce, and the whole thing baked up until bubbly and golden brown around the edges.

I served it up with pot roast and I was very interested to see the family’s reaction to this one.  Andy really, really liked the carrots. (So much so, that he said that was dreaming about them the next night!) After hearing that her Daddy like them, Abigail tried a carrot and surprised herself by saying that she thought they were very good, and began gobbling them up.  I loved the combination myself,  using the mozzarella kept the sauce mild in flavor and the carrots themselves came through loud and clear- bathed in creamy unctuousness.  After seeing everyone else try them, Zander took his cautious two bites (Two bite rule here!), and said he didn’t think they were that good.  But then later out of the corner of my eye I watched him eat a few more carrots, so I guess that he liked them after all.

Side dishes are simply one area that I really lack in.  We usually just have plain vegetables, so to find something new and exciting that we all enjoy is a fantastic event here.  Creamed Carrots are going to feature regularly in my kitchen.  They’re a perfect was to ramp up an otherwise commonplace dinner.

Creamed Carrots

4 cups carrots, sliced

salt and pepper to taste

3 Tbsp butter

1 Tbsp onion, chopped

3 Tbsp flour

1 1/2 cups milk

1 cup grated cheese

1.  Cook the carrots by steaming or boiling gently in water.  Drain, season with salt and pepper to taste, and place in a greased baking dish.

2.  Melt the butter in a saute pan.  Add the onion and cook until tender and translucent.  Add the flour and stir until smooth.  Gradually add the milk, stirring constantly to keep lumps from forming until the milk is all combined.  Cook and stir until thickened and bubbly. Add the cheese and stir until melted.  Add additional salt and pepper to taste.

3. Pour the sauce over the carrots and stir gently to combine.  Bake at 350ºF for 30-35 minutes.

Makes 8 servings.