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Zesty Carrots Recipe

I'm always on the lookout for unusual recipes that are easy to make, and this is certainly one of those! A cooking teacher in the trade school I attended introduced me to Zesty Carrots. If you're a gardener, this would be a good way to use up a bumper crop of carrots! They're so tasty they might even make carrot lovers out of people who aren't "fans" of them now.

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Zesty Carrots Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

1-1/2 pounds carrots, washed and peeled
2 tablespoons grated onion and juice
1 tablespoon prepared horseradish
1/2 cup mayonnaise
1/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
TOPPING:
1 cup soft bread crumbs
1/4 cup butter, melted
1 teaspoon paprika

Directions

Slice carrots 1/4 in. thick; cook in small amount of water for 5 minutes. Drain; reserve 1/4 cup cooking water for sauce.
In a bowl, combine the onion and juice, horseradish, mayonnaise, cheese, salt, pepper and reserved cooking water. Add carrots. Transfer to a greased 2-qt. baking dish.
Combine topping ingredients; sprinkle over carrot mixture. Bake, uncovered, at 350° for 20 minutes. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 217 calories, 18 g fat (6 g saturated fat), 24 mg cholesterol, 368 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Zesty Carrots in Country August/September 1989, p49