close

Karen’s Karrots

Karen Cameron

This is another recipe from our friend, Karen. She says it comes from a nifty little cookbook called Food Editor Favorites, from newspaper food editors all over the country, published in 1983.

  • 1 lb. carrots, sliced in 1/4 in. rounds
  • 2 T horseradish
  • 1 small onion, finely chopped
  • 1/2 tsp salt
  • pinch pepper
  • 1/2 C mayonnaise
  • 1/4 C dried fine bread crumbs
  • 2 T butter, melted

Place carrots in saucepan with just enough water to cover: simmer ’til just tender. Drain well, but reserve about 1/4 C cooking liquid. Mix reserved cooking liquid with horseradish, onion, salt, pepper and mayo.

Arrange carrots evenly over bottom of buttered 9-in. pie plate. Pour horseradish mixture over carrots. Mix bread crumbs with butter and sprinkle over top. Bake at 375 for 20 min. or until crumbs are nicely browned.

Print Friendly, PDF & Email
No Comments

Leave a reply

Post your comment
Enter your name
Your e-mail address