Butterbaked Carrots

6-7 carrots, peeled and chopped into 1/2 inch pieces
3/4 cup water
1/4 cup butter
3 Tbsp. chopped onion
1/4 cup celery
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cup liquid (carrot juice and milk to equal 1 1/2 cups)
3 Tbsp. flour

Topping-1/2 cup dry bread crumbs mixed with 3 Tbsp. melted butter

Cook carrots in water until just tender-do not overcook. Drain and save liquid. Remove carrots to a casserole dish. Melt butter in saucepan, saute onion and celery until tender. Add flour, salt and pepper, mixing well. Add carrot liquid and milk gradually, stirring constantly until smooth and thick. Pour sauce over carrots; sprinkle buttered bread crumbs on top. Bake 30-45 minutes until crumbs are brown. Serves 6. I always double recipe.