The preparation makes this side dish much more impressive than plain cooked carrots—and it tastes better, too!—Roma Steckling, Aitkin, Minnesota
Baked Stuffed Carrots
Baked Stuffed Carrots
Prep Time
35 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 12 medium carrots
- 1/4 cup mayonnaise
- 4 teaspoons grated onion
- 2 teaspoons prepared horseradish
- 1/8 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup dry bread crumbs
- 2 tablespoons butter, melted, divided
- 1/8 teaspoon paprika
Directions
- Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain.
- Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells.
- Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
- Bake, uncovered, at 375° for 20-25 minutes or until tender.
Nutrition Facts
2 each: 172 calories, 12g fat (3g saturated fat), 14mg cholesterol, 175mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 2g protein.
Loading Popular in the Community
Loading Reviews
