4 cups carrots, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
2/3 cup milk
1 1/2 tablespoons coarsely chopped almonds
2 tablespoons grated garlic
2 tablespoons dried basil
2 tablespoons grated Parmesan cheese
2 tablespoons butter
3 cups grated carrots
2 tablespoons grated fresh ginger root
Preheat oven to its 375 degrees F (190 degrees C).
In a medium bowl, combine butter and flour and mix together until smooth, about 5 minutes. Stir in salt and milk; spread mixture evenly into baking dish. Sprinkle evenly over baking dish.
In same bowl or bowl, combine 1/2 teaspoon salt and almonds, 2 tablespoons grated garlic, 3 tablespoons dried basil, and 2 tablespoons grated Parmesan cheese; spread mixture over mixture.
Bake 45 minutes. To serve, remove lid from baking dish and cover, with warm water, plate with next dish. Sprinkle top with remaining 1 tablespoon of cheese, remaining 2 tablespoons of carrots, remaining 2 tablespoons grated ginger, remaining 1 cup of confectioners' sugar.
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