1 kg carrots 2 lb
25 ml butter 2 tbsp
1 medium onion, chopped
500 ml cheddar cheese, shredded 2 cup
salt & pepper to taste
buttered bread crumbs
parsley
Peel, slice and cook carrots in boiling water until tender. Drain and mash well. Add butter, onion, cheese and seasonings. Turn into a casserole dish. Sprinkle top with buttered crumbs before baking. Bake at 350 F (180 C) for 40 minutes, until bubbling. Garnish with parsley.
Serves 8