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

  1. 1
    Place 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.
  2. 2
    Blend together parsley, horseradish sauce, mayonnaise, and carrot liquid then spoon over the carrots.
  3. 3
    Mix 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. 4
    *Note: carrot liquid is reserved from the salted water used to boil the carrots.

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