Ingredients
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1 1 lb bag frozen baby carrots or 6 peeled and sliced fresh carrots
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1⁄4 cup reserved carrot water
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1⁄4 cup mayonnaise
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1⁄4 cup sour cream
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1⁄4 cup horseradish
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2 tablespoons finely chopped onions
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salt and pepper
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1⁄4 cup breadcrumbs optional
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1 tablespoon melted butter optional
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Directions
Prep Time: 20 m | Cook Time: 40mins | Serves: 6
Nifty Carrots,“I got this from the Best of Bridge. I made it for Christmas and thanksgiving dinner in Korea and people raved about it. One male friend asked if I was making those awesome carrots when I invited him to Christmas dinner.”,I’ve been making this carrot dish ever since the Best of Bridge cookbook came out… it’s a regular at our Christmas and Thanksgiving table. We like horseradish so add a bit more! Delish but I save the 5 stars for outstanding!!,I love horseradish and this dish was awesome! The only change I made was popping it under a low-broil for 10 minutes (instead of the baking) and the idea of the breadcrumb topping was off-putting so I also omitted it. I will definately be making this again. Thanks!
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Steps
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1
Done
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Boil or steam carrots, reserving carrot water. |
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2
Done
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I always steam them to preserve the carrot flavor. |
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3
Done
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Place cooked carrots in a shallow casserole. |
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4
Done
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Combine the rest of the ingredients, pour over carrots and mix. |
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5
Done
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I use alot of horseradish because we like it. |
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6
Done
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You can use less if you want. |
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7
Done
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Note: The original recipe calls for bread crumbs mixed with the butter on top. |
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8
Done
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I didn't care for it and I always omit this. |
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9
Done
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If you want to try it, melt the butter, mix with breadcrumbs and sprinkle on top. |
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10
Done
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Bake at 375 F. |
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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