Monday, February 11, 2008

Kierstin's Company Carrots**

2 1/2 lbs. carrots
1/2 c. mayonnaise
1 tbsp. onion minced
1 tbsp. prepared horseradish
salt and pepper to taste
1/4 c. saltine crackers, finely crushed
2 tbsp. butter
parsley chopped

Preheat oven to 375 degrees. Cook peeled whole carrots in salted water until tender, saving 1/4 c. cooking liquid. Drain, cut carrots lengthwise in narrow strips about French fry length and place in 13 by 9 inch dish. Combine cooking liquid, mayonnaise, horseradish, salt and pepper. Pour sauce over carrots. Sprinkle w/ cracker crumbs, dot w/ butter, and sprinkle w/ parsley and paprika. Bake for 20 minutes.

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