Tuesday, November 16, 2010

Carrots with Horseradish Cream Sauce

I have mentioned before that we have a dinner group in our neighborhood with a bunch of ladies. It is called "Move over Martha." There are about 20 of us in a group, we split up into groups of 5 and then each take a turn every other month cooking for everyone. For our last dinner group my neighbor, Misty made the most amazing carrots I have ever had. WOW is all I can say. They were delish! This recipe is the perfect side for your Thanksgiving meal, or really as a side for any meal. Yum.



Ingredients:

1 16 ounce package of baby carrots
1 tablespoon minced onions (or chop 2 tablespoons of fresh onions)
1/2 cup mayonnaise
1 tablespoon Horseradish
salt and pepper
1/4 cup crushed saltine crackers
2 tablespoons melted butter
parsley flakes
paprika

Boil carrots in salted water until they are almost tender (you still want there to be a crunch). Drain water and layer carrots in a 9x13 pan. Mix together onion, mayo, horseradish and salt and pepper. Pour sauce over the carrots. Crush your crackers and sprinkle over the top of the sauce. Then pour butter over the crackers. Top with a little parsley and paprika. Bake at 375 for 20 minutes.


5 comments:

Pam said...

What a great carrot dish. Great jazzed up version and know my hubby would love it.

anniebakes said...

wow, this does look good!!

anne

anniebakes said...

wow, this does look good!!

anne

Jennifurla said...

I have to save this link, never had anything like it.

Melody said...

My Mom has made this for years! It is one of my favorites.