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Author Notes: Someone gave me this recipe 30 years ago (nothing trendy about this one). It has become a family favorite. Decided to make it last Saturday as my contribution to a dinner party, and I lost my recipe card in the store! I am creating this from memory - and how I made it last week as
It worked, the horseradish flavor with the sweet carrots is just so good! —Norwegian Cooking Princess
Serves 6 - 8 as side
- 2 bunches fresh carrots
- 1/4 cup carrot cooking water
- 2 tablespoons dehydrated onion
- 1/2 cup light mayonese
- 2 tablespoons grated horseradish
- salt & pepper
- 1/2 cup breadcrumbs
- 3 tablespoons butter, crumbled
- chopped parsley
- Heat oven to 350 degree F Peel carrots, slice in to thin strips, lenghtwise Put in saucepan, cover with water
- Cook til barely fork tender, drain, saving 1/2 cup cooking water
- Mix dehydrated onion into hot saved cooking water, set aside to soften
- Mix horseradish into mayonese, slowly mix water/onion mixture into mayo, add salt and pepper to taste
- Arrange carrots in pretty ovenproof serving dish, pour mayo mixture on top, lift carrots a little here and there so that the sauce covers the carrots
- Sprinkle the breadcrumbs on top, add the butter on top, put in oven for 20 minutes. Sprinkle a little fresh chopped parsley on top and serve
Tags: Good all year around!
- This recipe was entered in the contest for Your Best Root Vegetable Side
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