Friday, January 14, 2011

Zesty Horseradish Carrots

Recipe is taken for: Dinner$ on a Dime = Gooseberry Patch  page 82

An easy make-ahead dish. Assemble it the night before and refrigerate, then pop it in the oven just before serving.

6-8 carrots, peeled and cut into matchsticks
1/2 cup mayonnaise
2 T. onion, grated
2 T. creamy horseradish sauce
1/2 t. salt
1/4 t. pepper

Cover carrots with water in a saucepan; cook for 6-8 minutes over medium heat. Drain, reserving 1/4 cup cooking liquid. Combine carrots, reserved cooking liquid and remaining ingredients. Spoon mixture into a lightly greased 9"x9" baking pan; sprinkle with topping. Bake, uncovered, at 375 degrees for 15-20 minutes. Make 6 servings

Topping:
1/4 cup bread crumbs
1 T. butter, softened
1/8 t. paprika

Combine ingredients; mix until crumbly

This was excellent. The horseradish wasn't "too" much. Great side dish that I would make again!!

1 comments:

notesfromnaptime said...

YUM! I will eat anything with horseradish on it! Thanks for sharing!
-Callie