Baked Stuffed Carrots

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    carrots, peeled
  • 14
    cup mayonnaise (not salad dressing)
  • 4
    teaspoons grated onions
  • 2
    teaspoons prepared horseradish
  • 18
    teaspoon nutmeg
  • salt and pepper
  • 14
    cup dry breadcrumbs
  • 2
    tablespoons butter, melted,divided
  • 18
    teaspoon paprika
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DIRECTIONS

  • set oven to 375 degrees.
  • grease a 9x13 baking dish.
  • Place carrots in a skillet; add 1-in.
  • water.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.
  • Cut a thin lengthwise slice out of each carrot.
  • Scoop out carrot, leaving 1/4-in shell; set shells aside.
  • Process the removed carrot in a food processor or blender until finely chopped.
  • Transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.
  • Spoon into carrot shells.
  • Place into a greased baking dish.
  • Combine crumbs, 1 tbsp.
  • butter and paprika; sprinkle over carrots, drizzle with remaining butter.
  • Bake, uncovered for 20-25 mins, or until tender.
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