Prep 20 mins
Cook 30 mins
This is an easy preparation, can be made ahead, and goes great with beef.
- 2 lbs young fresh baby carrots (or regular fresh carrots peeled and sliced)
- 2 cups mayonnaise
- 1 medium diced onion
- 1 (6 ounce) bottle prepared horseradish (2 tablespoons or up to the entire bottle to taste)
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- Ritz cracker crumbs (about 20-25 crackers)
- 1⁄4 cup butter, melted
- Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping. Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbley and golden brown.
I lost my mother's recipe from the 70's with creamy horseradish and saltines. This was much better. For more power I added diced green Hatch chile. I think maybe a P.F. Goldfish topping next time.
AWESOME! I love carrots and I am always looking for new ways to prepare them. This is something we'll be eating often! Thanks for sharing CookingLuv!
This is another recipe I cut in half while making, & it was made to see how the flavor of the horseradish would combine with the other ingredients, & I'll admit it was very, very good, even if I did use just a very rounded tablespoon of the stuff! Between my love of carrots & my other half's love of horseradish, we both enjoyed this side dish! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]