Carrot Casserole with Crumb Topping |Cooking With Amanda

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

Have you started thinking about the holidays yet? I cannot even believe how fast the year has gone and I feel like fall totally snuck up on me! I had big plans to be super organized and have my entire Thanksgiving menu planned out by now. But yeah, didn't happen.

I'm slowly coming up with ideas and then trying to figure out if my family will actually eat them. You know how it goes. Normally when you have a carrot casserole, it's loaded with sugar and butter and it's scrumptious, but I'm looking for a more savory carrot dish this holiday season.

For this dish, I cooked carrots and shallots and then pureed them until smooth and delicious. I stirred in some Nielson-Massey Lemon Extract for some brightness and a few eggs for that carrot casserole texture we all know and love.

The Nielson-Massey Lemon Extract is perfect for adding that little touch of lemon flavor! My husband is forever using all my fresh lemons for his water so I love having the lemon extract in my kitchen as a substitute. Half a teaspoon of the extract is equal to a whole tablespoons of fresh lemon juice or 1/2 teaspoon of lemon zest! It is so convenient.

And then the topping! Butter, fresh breadcrumbs, sage, and garlic! All my favorites! That is just mixed up and sprinkled on top before baking. It becomes a little crunchy during baking which is the perfect complement to the silky smooth casserole.

The casserole is absolutely delicious! If you are searching for a new side dish to try for Thanksgiving, definitely give this one a go!

For more recipe ideas and inspiration, visit the Nielson-Massey Facebook page or Pinterest page! Want more ways to use the Nielson-Massey Lemon Extract? Check out their Uses and Pairings page for lots of ideas!

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Carrot Casserole Recipe

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Ingredients

2 pounds carrot, peeled and cut into chunks
1 tablespoon butter
1 shallot, minced
2 cloves garlic, minced
salt and pepper
1/2 teaspoon nielsen-massey pure lemon extract
3 eggs

For the Topping:

3 tablespoons butter, cut into small cubes
1/2 teaspoon rubbed sage
1 clove garlic, minced
salt and pepper
1 cup fresh bread crumbs, about 2 slices of bread

Directions

Preheat oven to 350°F.
Put carrots in a large pot and cover with water. Bring to a boil; cook for about 10 minutes or under tender.
In a small skillet, melt butter over medium heat. Add shallot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, another 30 seconds.
Once carrots are cooked, drain and transfer to a blender. Add shallot mixture blend until smooth, adding a small amount of water if necessary. Transfer to a mixing bowl and cool slightly. Beat in eggs and Nielson-Massey Lemon Extract. Transfer to a baking dish.

To Make the Topping:

Put all ingredients into a mixing bowl and mix until it resembles coarse crumbs. Sprinkle over the carrot mixture.
Bake for 40 minutes or until the casserole no longer jiggles and the topping is golden brown .