Scalloped Carrots With Mustard-Cheese Sauce - cooking recipe

Ingredients

3 c. sliced carrots
1/4 c. finely chopped onion
1 Tbsp. margarine or butter
1 Tbsp. all-purpose flour
1/8 tsp. salt
1/8 tsp. dry mustard
3/4 c. milk
1/2 c. shredded Cheddar cheese (2 oz.)
2 tsp. snipped fresh dill or 3/4 tsp. dried dill weed
1/8 tsp. celery seed
dash of pepper

Preparation

In a large saucepan with a steamer rack, steam the carrots for 8 to 10 minutes or until tender.
In a small saucepan, cook the onion in the margarine or butter for 2 to 3 minutes or until the onion is tender.
Stir in the flour, salt and dry mustard.
Stir in the milk.
Cook, stirring constantly, until the sauce is thickened and bubbly, about 5 minutes.
Stir in the Cheddar cheese, dill, celery seed and pepper.
Cook and stir until the cheese is melted.
Toss the carrots with the sauce.
Or, arrange the carrots on a platter and top with the sauce.
Garnish with fresh dill, if desired.
Makes 6 servings.