Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Company Carrots
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- #17022
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 carrots
1 small onion, minced
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 slice bread
1 tablespoon butter, softened
1 dash paprika
directions
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.
added by
MayeN
nutrition data
Nutritional data has not been calculated yet.
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