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Horseradish Creamed Carrots

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

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,

Printed from tasteofhome.com Nov 19, 2008

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Horseradish Creamed Carrots cont.

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.