Publisher Photo
Publisher Photo
I'm always on the lookout for unusual recipes that are easy to make, and this is certainly one of those! A cooking teacher in the trade school I attended introduced me to Zesty Carrots. If you're a gardener, this would be a good way to use up a bumper crop of carrots! They're so tasty they might even make carrot lovers out of people who aren't "fans" of them now.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 pounds carrots, washed and peeled
  • 1/4 cup water, reserved from cooking carrots
  • 2 tablespoons grated onion and juice
  • 1 tablespoon prepared horseradish
  • 1/2 cup mayonnaise
  • 1/4 cup grated cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • TOPPING:
  • 1 cup fresh bread crumbs
  • 1/4 cup butter, melted
  • 1 teaspoon paprika

Directions

Slice carrots 1/4 in. thick; cook in small amount of water for 5 minutes. Drain; reserve 1/4 cup water for sauce. Combine water, onion/juice, horseradish, mayonnaise, cheese, salt and pepper. Add carrots and spoon into buttered 2-qt. casserole. Combine topping ingredients; sprinkle over carrot mixture. Bake at 350° for 20 minutes. Yield: 8 servings.
Originally published as Zesty Carrots in Country August/September 1989, p49

Nutritional Facts

3/4 cup: 217 calories, 18g fat (6g saturated fat), 24mg cholesterol, 368mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 2g protein.

  • 1-1/2 pounds carrots, washed and peeled
  • 1/4 cup water, reserved from cooking carrots
  • 2 tablespoons grated onion and juice
  • 1 tablespoon prepared horseradish
  • 1/2 cup mayonnaise
  • 1/4 cup grated cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • TOPPING:
  • 1 cup fresh bread crumbs
  • 1/4 cup butter, melted
  • 1 teaspoon paprika
  1. Slice carrots 1/4 in. thick; cook in small amount of water for 5 minutes. Drain; reserve 1/4 cup water for sauce. Combine water, onion/juice, horseradish, mayonnaise, cheese, salt and pepper. Add carrots and spoon into buttered 2-qt. casserole. Combine topping ingredients; sprinkle over carrot mixture. Bake at 350° for 20 minutes. Yield: 8 servings.
Originally published as Zesty Carrots in Country August/September 1989, p49

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marfleet User ID: 2573428 19728
Reviewed Sep. 5, 2009

"I have made these carrots quite a few times. Everyone loves them. They always ask me for the recipe."

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