Company Carrots

Preheat oven to 375 degrees F.

Slice carrots in thin rounds or julienne. Cook in 1 cup lightly salted water for 5-6 minutes or until tender. Drain, reserving 1/4 cup liquid. Place carrots in a buttered, shallow 1 1/2-quart casserole.

Combine reserved carrot liquid, onion, mayonnaise, horseradish, salt and pepper (You may wish to be sparing with the horseradish, depending on its strength). Spoon over top of carrots.

Generously spread bread with softened butter and sprinkle with a dash or two of paprika. Whirl in a food processor or blender. Sprinkle over top of carrot dish.

Bake, uncovered, for 15-20 minutes.