Baked Baby Carrot Gratin With Horseradish Crumbs

• 2 lbs baby carrots
• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 tablespoons flour
• 2 12 cups chicken stock or 2 12 cups vegetable stock
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1 cup fresh white breadcrumbs
• 12 cup grated parmesan cheese
• 1 tablespoon horseradish, squeezed dry
• 2 teaspoons chopped fresh thyme
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons butter, melted

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.

carrots, butter, onion, flour, chicken, lemon juice, mustard, fresh white breadcrumbs, parmesan cheese, horseradish, thyme, salt, pepper, butter

Taken from www.food.com/recipe/baked-baby-carrot-gratin-with-horseradish-crumbs-59377 (may not work)