Curried Carrots with Crunchy Peanut Topping Recipe

Curried Carrots with Crunchy Peanut Topping Recipe
Curried Carrots with Crunchy Peanut Topping Recipe photo by Taste of Home
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Curried Carrots with Crunchy Peanut Topping Recipe

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My homegrown carrots are sweet and tender. When I have a bumper crop, I use this recipe to make the most of them. Warm curry spice and crunchy peanutty topping make this a no-leftovers dish. If you want to add a burst of green, use half carrots and half broccoli florets. —Trisha Kruse, Eagle, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 pounds fresh carrots, cut into 1/2-inch slices
  • 2 medium onions, halved and sliced 1/4-in. thick
  • 3/4 cup mayonnaise
  • 1/3 cup half-and-half cream
  • 1 to 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 20 Ritz crackers, crushed (about 1 cup)
  • 1/2 cup chopped salted peanuts
  • 2 tablespoons butter, melted

Directions

Preheat oven to 350°. In a large saucepan, bring 2 in. of water to a boil. Add carrots; return to a boil. Reduce heat; simmer 4 minutes. Add onions; return to a boil. Reduce heat; simmer until carrots are tender, 4-5 minutes. Drain vegetables; return to pan.
Whisk together mayonnaise, cream, curry powder, salt and pepper. Pour over vegetables; toss to coat. Transfer to a greased 11x7-in. or 8-in. square baking dish. Combine crushed crackers and peanuts; sprinkle over carrots. Drizzle melted butter over top. Bake, uncovered, until bubbly, 20-25 minutes. Yield: 6 servings.
Originally published as Curried Carrots with Crunchy Peanut Topping in Taste of Home September/October 2017

Nutritional Facts

2/3 cup: 438 calories, 35g fat (8g saturated fat), 19mg cholesterol, 820mg sodium, 28g carbohydrate (10g sugars, 6g fiber), 6g protein.

  • 2 pounds fresh carrots, cut into 1/2-inch slices
  • 2 medium onions, halved and sliced 1/4-in. thick
  • 3/4 cup mayonnaise
  • 1/3 cup half-and-half cream
  • 1 to 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 20 Ritz crackers, crushed (about 1 cup)
  • 1/2 cup chopped salted peanuts
  • 2 tablespoons butter, melted
  1. Preheat oven to 350°. In a large saucepan, bring 2 in. of water to a boil. Add carrots; return to a boil. Reduce heat; simmer 4 minutes. Add onions; return to a boil. Reduce heat; simmer until carrots are tender, 4-5 minutes. Drain vegetables; return to pan.
  2. Whisk together mayonnaise, cream, curry powder, salt and pepper. Pour over vegetables; toss to coat. Transfer to a greased 11x7-in. or 8-in. square baking dish. Combine crushed crackers and peanuts; sprinkle over carrots. Drizzle melted butter over top. Bake, uncovered, until bubbly, 20-25 minutes. Yield: 6 servings.
Originally published as Curried Carrots with Crunchy Peanut Topping in Taste of Home September/October 2017

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