Creamed Julienned Carrots

• 4 tablespoons butter, melted
• 1 lb carrot, julienned
• 1 medium sweet onion, thinly sliced
• 14 cup grated fresh parmesan cheese
• 1 tablespoon chopped fresh parsley
• 12 teaspoon salt
• 12 teaspoon black pepper
• 12 teaspoon tarragon
• 13 cup half-and-half, DIVIDED

1. Preheat oven to 350.
2. Lightly grease or spray a 9" x 9" baking dish.
3. Combine butter, carrots, onion, Parmesan, parsley, salt, pepper, tarragon and 1/2 of the half and half in the prepared baking dish.
4. Toss to mix well.
5. Pour the remaining half and half over the top and bake for 40-45 minutes, or until the carrots are tender and the cream is thickened almost to curdling.

butter, carrot, sweet onion, parmesan cheese, parsley, salt, black pepper, tarragon

Taken from www.food.com/recipe/creamed-julienned-carrots-137396 (may not work)