Horseradish Creamed Carrots
2 lbs. carrots, cut into 1/2-inch slices
3/4 cup mayonnaise
1/3 cup half-and-half
1/4 cup prepared horseradish
2 TBSP finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1/2 cup crushed cornflakes
2 TBSP butter, melted
Place 1 inch of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until
crisp-tender; drain.
In a large bowl, combine the mayonnaise, half-and-half, horseradish, onion, salt and pepper; add the carrots and toss to coat.
Transfer to a greased 1-1/2 quart baking dish. Combine cornflake crumbs and the butter; sprinkle over the carrots. Bake, uncovered, at 350 for 20-25 minutes or until bubbly.
YIELD: 6 servings
Recipe from Taste of Home Magazine.