Wednesday, October 12, 2011
Scalloped Vegetables -- recipe
Ray Morand’s Scalloped Potatoes and Carrots
4 cups thinly sliced peeled potatoes
3 cups thinly sliced peeled carrots (or parboil baby carrots and use instead)
½ cup chopped onions
1/3 cup chopped parsley
¼ cup butter
¼ cup flour
¼ teaspoon dill
2 teaspoon seasoned salt
3 cups milk
Combine potatoes and carrots in casserole. Preheat oven to 350-F or 177-C degrees.
Saute onion and parsley in butter in a saucepan. Stir in flour, dill, and seasoned salt and stir in milk gradually. Cook until thickened, stirring constantly. Pour over vegetables in casserole, mix well.
Bake covered for thirty minutes. Remove cover and continue uncovered for one hour or until vegetables are tender.
Contributed by Ray Morand, author of the Red Knight Chronicles.