2 pounds carrots, peeled and sliced
1/2 cup butter
1 cup red bell pepper diced
1 cup sweet onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 cup whole milk
1 egg beaten
2 tablespoons flat leaf parsley, chopped
Preheat oven to 350 degrees F.
Place the sliced carrots in a 3-4-quart pan and cover with water and bring to a boil and cook until soft, about 15-20 minutes. Drain and cool.
Butter a 9X9 baking dish and set aside.
While the carrots are cooking, in a large saute pan or skillet over medium heat, melt butter and cook peppers and onions for three minutes.
Add the salt, pepper and sugar and stir, then add the flour and cook for two minutes, stirring occasionally.
Heat the milk in the microwave or in a small sauce pan to hot but not boiling and add to the onion and pepper mixture half at a time, stirring during each addition.
Cook this mixture one minute then remove from heat.
Once the carrots are cooked, drain and cool to room temperature. I laid them out on a plate to cool quicker.
After the carrots are cooled, place back in the pan they were cooked in and ladle one ladle full of the mixture from the other pan. This will help to mash the carrots.
Use a potato masher and mash like lumpy mashed potatoes. You want some bits and pieces and not mashed to a puree.
Whisk the egg and add it along with the parsley to the carrots and mix.
Add the carrot and egg mixture to the pan with the onion and peppers and mix to combine all the ingredients.
Scrape the carrot mixture into the prepared pan and bake uncovered for one hour. Remove and serve.
The dish can be prepared a day ahead and baked one hour before serving. Let the mixture sit at room temperature for about 15 minutes before baking if preparing the day before and refrigerating.
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