Carrots The Good Way

Russ Myers

By
@Beegee1947

I've met lots of people who don't eat cooked carrots unless they are in a stew.
For some reason they like raw carrots, but not cooked.
This is one recipe I've found that everybody likes. And I am especially pleased with it because there's no sugar in it.


Featured Pinch Tips Video

Comments:

Serves:

4 Servings

Prep:

25 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 lb
carrots, sliced into 1/4 inch rounds
2 Tbsp
horseradish (do not use horseradish sauce)
1 small
onion, finely chopped
1/2 tsp
salt
1 pinch
pepper
1/2 c
mayonnaise
1/4 c
dried fine bread crumbs
2 Tbsp
butter, melted

Directions Step-By-Step

1
Place carrots in saucepan with just enough water to cover; simmer until just tender.

Drain well, but reserve about 1/4 cup cooking liquid.

Mix reserved cooking liquid with horseradish, onion, salt, pepper and mayonnaise.
2
Arrange carrots evenly over bottom of buttered 9 inch pie plate ( or adequate size baking dish).

Pour horseradish mixture over carrots.

Mix bread crumbs with butter and sprinkle over top.

Bake in 375 F oven for 20 minutes, or until crumbs are nicely browned.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy