Horseradish Carrots Casserole at Mai Lowder blog

Horseradish Carrots Casserole. Mix bread crumbs and butter, sprinkle over carrot mixture. Dump into a bowl and season lightly. Bake 15 to 20 minutes. And if you’re like me and you love raw carrots but cooked carrots have never been your favorite, these just might change all that (they did it for me)! Put the carrots into a medium saucepan, and fill pot with just enough water to cover the carrots. In a small bowl, combine the mayonnaise, onion, horseradish, salt, and pepper. This zippy carrot casserole would be a great addition to any thanksgiving or holiday dinner…or any dinner any day of the year. Boil carrots in water until just tender reserving cooking liquid. This simple yet satisfying recipe combines the vegetal sweetness of carrots. Cook your carrots in lightly salted boiling water until crispy tender (5 to 7 minutes.) drain well. Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish. Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.

Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish. This simple yet satisfying recipe combines the vegetal sweetness of carrots. Boil carrots in water until just tender reserving cooking liquid. Mix bread crumbs and butter, sprinkle over carrot mixture. Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots. Cook your carrots in lightly salted boiling water until crispy tender (5 to 7 minutes.) drain well. Bake 15 to 20 minutes. In a small bowl, combine the mayonnaise, onion, horseradish, salt, and pepper. This zippy carrot casserole would be a great addition to any thanksgiving or holiday dinner…or any dinner any day of the year. Put the carrots into a medium saucepan, and fill pot with just enough water to cover the carrots.

Horseradish Carrot Casserole

Horseradish Carrots Casserole Boil carrots in water until just tender reserving cooking liquid. And if you’re like me and you love raw carrots but cooked carrots have never been your favorite, these just might change all that (they did it for me)! Boil carrots in water until just tender reserving cooking liquid. This simple yet satisfying recipe combines the vegetal sweetness of carrots. Put the carrots into a medium saucepan, and fill pot with just enough water to cover the carrots. Cook your carrots in lightly salted boiling water until crispy tender (5 to 7 minutes.) drain well. Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish. Mix bread crumbs and butter, sprinkle over carrot mixture. This zippy carrot casserole would be a great addition to any thanksgiving or holiday dinner…or any dinner any day of the year. Dump into a bowl and season lightly. In a small bowl, combine the mayonnaise, onion, horseradish, salt, and pepper. Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots. Bake 15 to 20 minutes.