Horseradish Creamed Carrots Recipe

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Horseradish Creamed Carrots Recipe
Horseradish Creamed Carrots Recipe photo by Taste of Home
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Horseradish Creamed Carrots Recipe

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

Ingredients

  • 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

Directions

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.
In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat.
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.
Originally published as Horseradish Creamed Carrots in Taste of Home August/September 2005, p 29

Nutritional Facts

2/3 cup: 349 calories, 27g fat (6g saturated fat), 27mg cholesterol, 726mg sodium, 23g carbohydrate (12g sugars, 5g fiber), 3g protein.

  • 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.
Originally published as Horseradish Creamed Carrots in Taste of Home August/September 2005, p 29

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Reviews forHorseradish Creamed Carrots

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MY REVIEW
SweetDecember4 User ID: 3774105 61043
Reviewed Aug. 19, 2010

"Horrible. The flavor was odd with the sweetness of the carrots and the spicy taste of the horseradish just didnt do it for me or my family."

MY REVIEW
mtwoman2257 User ID: 1820111 141779
Reviewed Apr. 13, 2009

"my sister mary made this recipe for easter dinner and it was wonderful, it gives life to carrots i will be sure to pass ths on"

MY REVIEW
tbear498 User ID: 1724910 141778
Reviewed Apr. 12, 2009

"my husband requests this dish at every gathering. He really likes the flavor that the horseradish gives to the carrots."

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