Carrots au Gratin

[Guest guest]

Never cared much for cooked carrots but I sure do love

this recipe.

 

Dojay

 

Carrots au Gratin

 

4 tablespoons melted butter, divided

1/4 cup saltine cracker crumbs

2 tablespoons grated Parmesan cheese

dash pepper

2 1/2 to 3 cups sliced carrots

1/4 cup chopped green bell pepper

3 tablespoons chopped onion

 

In a small bowl, toss 2 tablespoons of melted butter

with cracker crumbs, Parmesan cheese, and the pepper;

set aside. Cook carrots, green pepper, and onion in

salted boiling water just until tender. Drain. Stir in

remaining 2 tablespoons butter. Top carrots au gratin

with buttered crumbs. Serves 4 to 6.