6 to 7 med. sized carrots, sliced
3/4 c. water
1/4 c. butter
2 tbsp. chopped onion
1/4 c. chopped celery
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. liquid (carrot liquid plus milk)
1/2 c. fine bread crumbs
3 tbsp. butter, melted
3 tbsp. flour

Cook carrots in 3/4 cup water until tender. Drain and save carrot liquid. Melt 1/4 cup butter in saucepan and saute onion and celery until tender. Add flour, salt and pepper.

Add carrot liquid and milk gradually. Cook and stir until sauce is smooth and thick. Put carrots in baking dish and pour sauce over them. Combine bread crumbs and melted butter, mixing well. Sprinkle over carrots. Bake at 350 degrees for 20 minutes or until crumbs are nicely browned.