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Horseradish Creamed Carrots
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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, 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |