Baked Horseradish Carrots
2 medium carrots, cut into 3-inch julienne strips
2 tablespoons mayonnaise
2 teaspoons grated onion
2 teaspoons prepared horseradish
1/8 teaspoon salt
2 tablespoons crushed butter-flavored crackers
1 teaspoon butter, melted
Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover
and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid.
Place carrots in a 2-cup baking dish. In a small bowl, combine the mayonnaise, onion,
horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs,
butter and paprika; sprinkle over top. Bake, uncovered, at 375° for 10-12 minutes or
until heated through.
Yield: 2 servings.
Recipe source: Taste of Home's Cooking for Two magazine (Winter 2007) submitted by Edna Hoffman of Hebron, Indiana.
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