This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works f
INGREDIENTS (for 6 servings):
- 8 carrots, julienned
- 1 teaspoon butter
- 2 tablespoons grated onion
- 1/2 cup mayonnaise
- 2 tablespoons creamy-style horseradish sauce
- 1/4 teaspoon pepper
- 1/2 cup bread crumbs
- 1/2 teaspoon paprika
Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
Bake uncovered for 15 minutes, or until the top is nicely browned.