Baby Carrots With Horseradish Sauce Food

ZESTY CARROTS

Steps:

• Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
• Bake uncovered for 15 minutes, or until the top is nicely browned.

CARROTS WITH HORSERADISH GLAZE

Steps:

• Cook carrots and 1 teaspoons salt in boiling water to cover,15 minutes or until tender; drain.
• Melt butter in small saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoons salt.
• Add carrots and cook, stirring gently, 5 minutes.

CARROT BABY FOOD

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
• Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

BAKED HORSERADISH CARROTS

Steps:

• Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.

CARROT HORSERADISH CASSEROLE

Steps:

• Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping. Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbley and golden brown.

MOM'S ZESTY CARROTS WITH HORSERADISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
• Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

NIFTY CARROTS

Steps:

• Boil or steam carrots, reserving carrot water.
• I always steam them to preserve the carrot flavor.
• Place cooked carrots in a shallow casserole.
• Combine the rest of the ingredients, pour over carrots and mix.
• I use alot of horseradish because we like it.
• You can use less if you want.
• Note: The original recipe calls for bread crumbs mixed with the butter on top.
• I didn't care for it and I always omit this.
• If you want to try it, melt the butter, mix with breadcrumbs and sprinkle on top.
• Bake at 375 F.
• for 30 minutes or until horseradish sauce is bubbly.

BAKED BABY CARROT GRATIN WITH HORSERADISH CRUMBS

Steps:

• COOK CARROTS: Bring a large pot of salted water to a boil; add carrots& boil 8- 10 minutes or until cooked but still crisp.
• Drain well& spread in a layer in a buttered 7 x 11 inch baking dish.
• PREPARE SAUCE: Melt butter in a medium size pot over medium heat.
• Add onion& saute for 5 minutes or until softened.
• Stir in flour& cook for a minute, stirring constsntly.
• Remove pot from heat& gradually stir in stock.
• Return to medium heat& stir until mixture thickens, about 10 minutes.
• Add lemon juice& mustard.
• Strain through a fine sieve& pour over carrots.
• TOPPING: Combine all ingredients& scatter evenly over carrots.
• Bake in a preheated 375F oven for 20 minutes or until sauce bubbles& topping is crisp& brown.
• OR cover& refrigerate until needed.
• Bake cold gratin for 35- 40 minutes.