This is another family recipe that has been around for years and years. It may not look like anything special, but you’ll be shocked at how good this tastes! It’s a great dish to serve for Thanksgiving or for any week night side dish. The sweet and tender carrots are smothered in a creamy sauce topped with a buttery crumble of Ritz crackers. It’s a delicious alternative to the mundane steamed carrot.
Start off by chopping up your carrots and onion. I use 1 whole bag of baby carrots and 1 small onion.
Boil carrots until tender. You can also mash them if you like. I don’t mash mine just because I have been in the baby stage for so long that anything that is pureed reminds me of baby food. But if you would rather have a smoother consistency, it’s yummy that way too.
Saute onion in butter until soft. Do not brown. Whisk in flour, then milk and continue to cook on low heat until sauce thickens.
Add carrots and stir. Pour into baking dish.
Crush Ritz crackers in large Ziplock bag. Add 1 stick melted butter and shake to mix. Sprinkle on top of carrots. Bake for 20-25 minutes.
Ingredients
- 1 lb baby carrots, chopped
- 1 small onion, chopped
- 2 sticks butter, divided
- 1 T flour
- 1 C milk
- 1 sleeve Ritz Crackers
Instructions
- Preheat oven to 350 degrees.
- Chop carrots into 1/2 inch round pieces and boil until tender. Drain.
- Chop onion and saute on medium heat with 1 stick of butter. Do not let onion brown. Whisk in flour, then milk and continue to cook on low until sauce thickens.
- Add carrots to onion mixture and stir to combine. Transfer to baking dish.
- Crush Ritz crackers in large Ziplock bag and add 1 stick of melted butter. Shake to mix. Sprinkle on top of carrots.
- Bake for 20-25 minutes or until golden brown.
Notes
Poirier Family recipe
