Carrot-Potato Scallops
Creamy carrot and potato scallops layered with a seasoned milk sauce, offering a comforting vegetarian dish with delicate flavors, perfect for family dinners or special occasions.
Ingredients
Instructions
- Pare carrots and cut into 1/8-inch diagonal slices. Pare potatoes and cut into 1/8-inch crosswise slices.
- Place alternating layers of carrots and potatoes in a lightly greased 1 1/2-quart baking dish or casserole.
- Melt butter in a saucepan. Blend in flour and salt; stir in milk and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Add chopped fresh chives and caraway seed to the sauce.
- Pour the sauce over the layered carrots and potatoes in the casserole.
- Cover and bake in a 350°F oven for 30 minutes.
- Remove cover and bake an additional 30 minutes until carrots and potatoes are tender.
Tips & Substitutions
For a richer flavor, consider adding grated cheese on top before baking. If you're out of chives, green onions can be a suitable substitute. To enhance the dish, you can add some garlic powder or thyme. Ensure even cooking by layering the carrots and potatoes uniformly. If you prefer a creamier texture, increase the milk slightly or add a splash of cream.
Serving Suggestions
This Carrot-Potato Scallops dish pairs beautifully with roasted meats or grilled fish for a balanced meal. You can serve it alongside a fresh green salad for added crunch. For a comforting vegetarian option, consider serving with a slice of Low Calorie Quiche or a hearty bowl of soup.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, warming at 350°F until heated through, about 15-20 minutes. For microwave reheating, cover loosely and heat in 1-minute intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Potato Scallops contains roughly 1692 calories, with 52g protein, 145g carbohydrates, and 121g fat. It is an excellent source of vitamin C (415% of the Daily Value), dietary fiber (325% of the Daily Value), and vitamin A (223% of the Daily Value). Note that it is relatively high in sodium, at 822mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! You can substitute or add vegetables like parsnips, sweet potatoes, or even zucchini. Just ensure that the vegetables you choose have a similar cooking time to carrots and potatoes for even tenderness.
Is this dish suitable for freezing?
Yes, this dish can be frozen! Allow it to cool completely, then transfer to a freezer-safe container. It can be stored for up to 2 months. Thaw in the refrigerator before reheating to ensure even warming.
What can I do if the sauce is too thick?
If your sauce turns out too thick, simply whisk in a bit more milk until you reach your desired consistency. Additionally, remember to adjust the seasoning accordingly, as adding more liquid may dilute the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).