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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The preparation makes this side dish much more impressive than plain cooked carrotsand it tastes better, too!Roma Steckling, Aitkin, Minnesota Ingredients:
12 medium carrots |
1/4 cup mayonnaise |
4 teaspoons grated onion |
2 teaspoons prepared horseradish |
1/8 teaspoon ground nutmeg |
salt and pepper to taste |
1/4 cup dry bread crumbs |
2 tablespoons butter, melted, divided |
1/8 teaspoon paprika |
Directions:
1. Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain.
2. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells.
3. Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
4. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings.
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