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Carrots The Good Way

Russ Myers


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.

★★★★★ 1 vote
4 Servings
25 Min
20 Min


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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
1 pinch
1/2 c
1/4 c
dried fine bread crumbs
2 Tbsp
butter, melted

How to Make Carrots The Good Way


  • 1Place 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.
  • 2Arrange 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.

Printable Recipe Card

About Carrots The Good Way

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

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