Vintage Baked Carrot Casserole

Once, for a dinner party, I searched everywhere for a unique carrot recipe. I wanted that orange color to go with the rest of what I had prepared without a lot of prep or extra fanciness. I finally found this one in my grandmother’s old cookbook. Each time I serve it for guests, they request the recipe.

I'm not sure what "shredded" meant, so I used a thin, matchstick slice on my mandolin, a bit thinner than the matchstick carrots you'd find already done in the supermarket. If you buy the already-prepared ones from the grocery store, just saute a bit longer before baking.

Considering the time period, "shredded" may have meant to use the box "grater"???  I don't know. Try to use minimally processed or organic carrots. The wive's tale is that the sweeter ones have a rounded, not pointed tip.

For years I worked in Produce Departments at grocery stores. A good grocery will ship in boxes of bulk carrots. At best, they are washed. That's it. Those were always the best sellers.

• 3 tablespoons butter
• 1/4 cup finely chopped onion
• 2 cups peeled, shredded carrots
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup water

Melt butter in saucepan. Add onions and sauté for about 3 minutes. Add the carrots and stir, coating with butter and onion mixture.

Place in a baking dish (about 1 quart) Sprinkle with the salt and sugar. Sprinkle the water over them. Cover and bake at 350 F until they are tender (about 30 minutes or so).

This recipe shines alongside my recipe for creamed onions--two dishes one rarely sees anymore. I once brought both to a dinner party where people's skepticism was eased on their first forkful. One guest looked at me and said "You've been holding out on us." LOL. 

These are really good.