Ingredients:
1 (1 lb) bag frozen baby carrots or 6 peeled and sliced fresh carrots
1/4 cup reserved carrot water
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup horseradish
2 tablespoons finely chopped onions
salt and pepper
1/4 cup breadcrumbs (optional)
1 tablespoon melted butter (optional)
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.