Yield: 4 Servings
|6 \N||-(up to)|
|8 \N||Carrots; pared and cut lengthwise|
|2 tablespoons||Prepared horseradish|
|2 tablespoons||Grated onion|
|¼ teaspoon||Black pepper|
|¼ cup||Fine bread or cracker crumbs|
|1 tablespoon||Melted butter|
Date: Fri, 14 Jun 1996 16:46:42 EDT From: "Sharon H. Frye" <shfrye@...> I tried another recipe out of my fat "EAT-L" notebook of printouts. This is for "Tangy Carrots." It was first posted last July by Fred Sauceman of East Tennessee State University. See my personal notes at the end....and do try this one.
Cooks carrots in water until tender. Reserve ¼ cup of the cooking liquid and discard the rest. Arrange the carrots in a shallow baking dish. Combine the horseradish, onion, carrot liquid, salt, pepper, and mayonnaise. Pour over the carrots. Combine the crumbs, butter, and paprika. Sprinkle over the top. Bake 15-20 minutes in a preheated 375 degree oven.
Notes: I cut the carrots into thirds and then sliced the thirds lengthwise.
I didn't grate the onion, but did chop it very fine. I didn't use bread crumbs and paprika. I had some mesquite flavored potato chips...just crumbs, really. I smashed them up and mixed them with butter, sprinkled these over the top. My 9" corning ware pie plate was the perfect size. I sprayed it with Pam first. Finally, I baked it for about 25 minutes at 350 degrees. I put it in the oven at the same time I put in Anita's "Peach Crunch" and let them bake together.
These really are good. The flavor of the horseradish complements the carrots. I don't know if they reheat well...we didn't have any leftovers!!!!
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .