Stuffed Carrots
An unusual savory side dish that combines carrots, cheese, onion, Durkee's Famous Sauce, and mustard topped with buttery panko crumbs. This recipe easily scales up or down.
Servings 6
Ingredients
- 6 medium sized carrots
- ½ cup grated Cheddar cheese
- 1 tbsp Durkee's Famous Sauce
- 1 tbsp grated onion
- 1 tsp yellow mustard
- 1 tsp dried dill (optional but highly recommended)
- ½ cup panko bread crumbs
- 2 tbsp butter
Instructions
- Peel and wash carrots.
- Cut into halves crosswise. You need the pieces to be approx. 4 inches long.
- Cover carrots with water in a medium size saucepan.
- Add ½ tsp. salt and ½ tsp. sugar to water. Boil carrots until fork tender.
- While carrots are boiling, grate cheese and onion.
- Preheat oven to 350°.
- Spray a small baking dish with cooking spray or coat in butter.
- Remove carrots from pan to a cutting board to cool slightly.
- Cut a thin sliver off each carrot piece on one side so they will lay flat in pan.
- Cut a deep "V" shape out of each carrot piece. Add the cut pieces to bowl along with the thin slivers.
- Lay carrots in the baking dish with the "V" shape facing up.
- Mash the carrots in the bowl using a potato masher or a fork.
- Add the cheese, onion, Durkee's, and mustard. Stir to combine.
- You can add dried dill if you would like. I recommend adding one teaspoon.
- Melt the 2 tbsp. of butter and add panko crumbs. Stir to combine.
- Spread the buttered panko crumbs over the top of the carrots.
- Bake in 350° oven until warmed through and cheese melts and panko topping turns golden brown.
- You can make the stuffed carrots ahead of time and store in refrigerator for 2-3 days. Before baking, top the carrots with the buttered panko crumbs.