Curried Carrots with Crunchy Peanut Topping

Name: Curried Carrots with Crunchy Peanut Topping
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

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

Originally published as Curried Carrots with Crunchy Peanut Topping in Taste of Home September/October 2017

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delowenstein

Nov 2, 2017

I made this recipe on 10/10/17. I'd used just enough water to cover carrots to cook them and simmered the onions/carrots, for at least 20 minutes, covered, until carrots were tender. Everything else was prepared as recipe stated. I used the 2 Tbsp. amount of curry powder.