Baked Carrots with Parmesan

READY IN: 1hr
Recipe by Just Call Me Martha

An old family recipe. I haven't tried it in awhile, but it is a good "make ahead" when you have a house full of company.

Top Review by ratherbeswimmin'

My last selection for the Pick Your Chef thingy. This was wonderful also. Very rich, creamy and had a smooth texture. Kind of like a carrot souffle recipe that I have tried before. The breadcrumb-parmesan cheese topping was crisp and very yummy. I served it with roast chicken and steamed broccoli. Deeeelish. Thanks Martha, for all your wonderful recipes. I am so glad that I picked you.

Ingredients Nutrition

Directions

  1. Grate onions and carrots.
  2. Add salt, pepper, paprika and 1 cup of the bread crumbs.
  3. Heat milk to boiling point; pour over slightly beaten eggs, beating so eggs won't cook.
  4. Add to carrot breadcrumb mixture.
  5. Spoon mixture into into buttered baking dish.
  6. Mix the remainder of breadcrumbs, parmesan cheese and parsley together.
  7. Sprinkle on top of carrot mixture and dot with butter.
  8. Bake at 350 degrees for 45 minutes.

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