Carrot Casserole

When we lived in the States and in St. Thomas, I would sometimes take this dish to whatever potluck we were attending. Whenever I would tell anyone the name of this recipe, their first reaction is like "Carrot?" They are less than enthusiastic about it but when they taste it, their story changes and I have no leftovers. Love it! :)

In those days I was still consuming cow's milk and cheese so if you choose you can use milk instead of water and add cheese to the basic sauce. Either way it really is good. Here is the 22nd recipe in our 30 Day Nature Isle Recipe Marathon.

Carrot Casserole

4 cups sliced carrots, cooked and drained

1 cup water

1/3 cup chopped onion

4 tbsp flour

1 tsp salt

1 tbsp sugar

2 tbsp chopped parsley

Coconut oil/Olive oil

Method

Saute onion in coconut oil/olive oil until translucent.  Mix flour and water together and add to the onion.  Stir until thickened. (This is the point where you would add the cheese if you choose and stir until the cheese is melted and the sauce is smooth).  Add salt, sugar and parsley and carrots.  Mix well and pour into a greased baking dish.  Bake at 350 degrees for about 30 minutes.  Serve and enjoy!

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