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Horseradish Creamed Carrots Recipe

Horseradish Creamed Carrots Recipe

My family enjoys this flavorful side dish with just about any meat. Carrots never tasted so good! —Meredith Sayre, Burlington, Kentucky
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat.
  • 3. 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.