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Nutty Creamed Onions And Carrots

vegetables, christmas

20 ounces small white onions
1/2 pound baby carrots
1/4 cup butter
1/2 cup finely chopped pecans
1/2 cup finely bread crumbs
2 onions; chopped
1/4 cup all-purpose flour
1 cup milk
4 ounces light cream cheese
nutmeg, salt and pepper

In saucepan of boiling water, blanch small onions for 1 minute; drain and rinse under cold water. Peel onions and carrots; cook in boiling salted water for 5 to 7 minutes or until tender-crisp. Drain; place in 6-cup baking dish, reserving 1 cup liquid. In same pan, melt butter; pour half into bowl; add pecans and crumbs. In remaining butter in pan, cook chopped onions over low heat, stirring occasionally, for 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Increase heat to medium; gradually whisk in reserved liquid and milk; cook, whisking, for 5 minutes or until smooth and thickened. Reduce heat to low; stir in cheese until melted. Season with nutmeg, salt and pepper to taste. Pour over onions and carrots; sprinkle with crumb mixture. (Recipe can be prepared to this point, cooled, covered and refrigerated overnight. Let stand at room temperature for 30 minutes before baking.) Bake, uncovered, in 350 F oven for 20 to 25 minutes or until heated through.

Contributor: Canadian Living - December, 1990

Yield: 8 servings

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