Winter Carrots
9 ingredients
4 steps
Ingredients
- 1-1/2 pound Carrots (peeled And Quarted) Or Halved If Using Baby Carrots
- 2 cups Water
- 2 dashes Salt
- 1/2 Tablespoons Fresh Minced Parsley
- 1/2 Tablespoons Horseradish Sauce
- 1/4 cups Mayonnaise
- 1/4 cups Reserved Carrot Liquid *see Note*
- 1/4 cups Melted Margarine Or Butter
- 1/2 cups Crushed Rice Chex Cereal
Directions
-
1Place carrots, water, and dashes of salt in a saucepan and bring to a boil. Reduce heat to a moderate boil and cook for approximately 7 minutes. Remove from heat then transfer the carrots into a 1 quart casserole dish with a slotted spoon. Reserve 1/4 cup of the water the carrots cooked in and set aside.
-
2Blend together parsley, horseradish sauce, mayonnaise, and carrot liquid then spoon over the carrots.
-
3Mix the melted margarine or butter with the Rice Chex crumbs then sprinkle on top of the carrot mixture. Bake uncovered on 350F for 30 minutes.
-
4*Note: carrot liquid is reserved from the salted water used to boil the carrots.
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