Name: Carrots au gratin with béchamel sauce
Yield: 4
Cuisine: cuisine
Ingredients: 8 large carrots; Optional: 100 gr. bacon or ham; 1 tablespoon of flour; 300 ml. whole milk; 2 tablespoons of butter; pepper; shawl; grated cheese; oil

Their bright color and sweet taste make carrots one of the favorite vegetables of children. Simply cooked they are somewhat bland and boring. Gratin is much better. Ham, chicken, bacon ... Any extra ingredient to enrich this vegetable gratin?

Carrots au gratin with béchamel sauce

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The béchamel sauce goes perfectly with the carrots and the touch of gratin makes even the children want to eat them

Ángela

Kitchen: cuisine
Recipe type: vegetables
Rations: 4

Total time:

Ingredients

8 large carrots
Optional: 100 gr. bacon or ham
1 tablespoon of flour
300 ml. whole milk
2 tablespoons of butter
pepper
shawl
grated cheese
oil

Preparation

We start by peeling the carrots and, if we prefer, cutting them into thin slices. We boil them for 20-25 minutes over low heat covered with water and a little oil, salt and pepper until they are tender.
While the carrots are cooking, we prepare a light béchamel. To do this, we melt the butter and sauté the flour a little to dilute it and make it color. Little by little we are incorporating the milk until it is blended with the flour and obtaining a creamy sauce. Add salt and pepper and let it cook so that the béchamel thickens, without stopping stirring.
Brown the chopped bacon or ham in a frying pan with a little oil until crisp.
Place the carrots in a baking dish, top with the bacon and cover with the béchamel.
Finally, we add grated cheese. We gratin the carrots in the oven preheated to 200 degrees.

Recetín

Carrots au gratin with béchamel sauce