From "Above & Beyond Parsley....Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1-1/2 pounds carrots, peeled
  • 3/4 cup water
  • 1 teaspoon paprika
  • 2 tablespoons grated onion
  • 1 tablespoon prepared horseradish, drained
  • 1/2 cup mayonnaise
  • 1/4 cup grated cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup fresh bread crumbs
  • 1/4 cup butter, melted

Slice carrots into 1/4-inch thick rounds. Boil in water for 5 minutes. Drain, reserving 1/4 cup of water.

Combine reserved water, paprika, onion, horseradish, mayonnaise, cheese, salt and pepper. Add carrots and spoon into a buttered 2-quart baking dish. Combine bread crumbs and melted butter and sprinkle over carrot mixture. Bake in a 350 degree oven for 20 minutes.


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