Butter Baked Carrots recipe.

Ingredients
1 1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup dry bread crumbs

Directions
Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until mixture is bubbly and topping is golden brown.