Horseradish Creamed Carrots Recipe

 Horseradish Creamed Carrots Recipe Horseradish Creamed Carrots Recipe photo by Taste of Home Rating 4

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My family enjoys this flavorful side dish with just about any meat. Carrots never tasted so good! —Meredith Sayre, Burlington, Kentucky

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Horseradish Creamed Carrots Recipe
  • Prep: 30 min. Bake: 20 min.
  • Yield: 6 Servings
    •
30 20 50

Ingredients

  • 2 pounds carrots, cut into 1/2-inch slices
  • 3/4 cup mayonnaise
  • 1/3 cup half-and-half cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed cornflakes
  • 2 tablespoons butter, melted

Directions

  • Place 1 in. 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, cream, horseradish, onion, salt and pepper; add carrots and toss to coat.
  • Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (2/3 cup) equals 349 calories, 27 g fat (6 g saturated fat), 27 mg cholesterol, 726 mg sodium, 23 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Horseradish Creamed Carrots in Taste of Home August/September 2005, p 29

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Reviews for Horseradish Creamed Carrots

Horseradish Creamed Carrots Recipe

Horseradish Creamed Carrots

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(1-3) of 3 reviews

Reviewed on Aug. 19, 2010 by SweetDecember4

Horrible. The flavor was odd with the sweetness of the carrots and the spicy taste of the horseradish just didnt do it for me or my family.

Reviewed on Apr. 13, 2009 by mtwoman2257

my sister mary made this recipe for easter dinner and it was wonderful, it gives life to carrots i will be sure to pass ths on

Reviewed on Apr. 12, 2009 by tbear498

my husband requests this dish at every gathering. He really likes the flavor that the horseradish gives to the carrots.

 
 

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