Baked Baby Carrot Gratin With Horseradish Crumbs

I love "can-do-ahead" dishes. This one is ideal for a buffet or a family celebration.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  lbs  baby carrots

• SAUCE

• 2  tablespoons butter
• 1  small onion, finely chopped
• 3  tablespoons flour
• 2 1⁄2 cups  chicken stock or 2 1⁄2 cups  vegetable stock
• 2  teaspoons lemon juice
• 1  teaspoon Dijon mustard

• TOPPING

• 1  cup  fresh white breadcrumbs
• 1⁄2 cup  grated parmesan cheese
• 1  tablespoon horseradish, squeezed dry
• 2  teaspoons  chopped fresh thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons butter, melted

Directions

1. COOK CARROTS: Bring a large pot of salted water to a boil; add carrots& boil 8- 10 minutes or until cooked but still crisp.
2. Drain well& spread in a layer in a buttered 7 x 11 inch baking dish.
3. PREPARE SAUCE: Melt butter in a medium size pot over medium heat.
4. Add onion& saute for 5 minutes or until softened.
5. Stir in flour& cook for a minute, stirring constsntly.
6. Remove pot from heat& gradually stir in stock.
7. Return to medium heat& stir until mixture thickens, about 10 minutes.
8. Add lemon juice& mustard.
9. Strain through a fine sieve& pour over carrots.
10. TOPPING: Combine all ingredients& scatter evenly over carrots.
11. Bake in a preheated 375F oven for 20 minutes or until sauce bubbles& topping is crisp& brown.
12. OR cover& refrigerate until needed.
13. Bake cold gratin for 35- 40 minutes.