Community Pick
Nifty Carrots

I got this from the Best of Bridge. I made it for Christmas and thanksgiving dinner in Korea and people raved about it. One male friend asked if I was making those awesome carrots when I invited him to Christmas dinner.
- Ready In:
- 40mins
- Serves:
- Units:
26
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ingredients
- 1 (1 lb) bag frozen baby carrots or 6 peeled and sliced fresh carrots
- 1⁄4 cup reserved carrot water
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 1⁄4 cup horseradish
- 2 tablespoons finely chopped onions
- salt and pepper
- 1⁄4 cup breadcrumbs (optional)
- 1 tablespoon melted butter (optional)
directions
- Boil or steam carrots, reserving carrot water.
- I always steam them to preserve the carrot flavor.
- Place cooked carrots in a shallow casserole.
- Combine the rest of the ingredients, pour over carrots and mix.
- I use alot of horseradish because we like it.
- You can use less if you want.
- Note: The original recipe calls for bread crumbs mixed with the butter on top.
- I didn't care for it and I always omit this.
- If you want to try it, melt the butter, mix with breadcrumbs and sprinkle on top.
- Bake at 375 F.
- for 30 minutes or until horseradish sauce is bubbly.
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Definitely something I will try again! I always buy baby carrots and then they get old in my fridge and I have to do something with them... This is what I did this time :) I made a couple of slight changes: I don't have horseradish in my kitchen so I upped the amount of onion to 1/4 cup and added 3 cloves of garlic.. I think I would cut them back just a bit next time.. my nose is running, lol. I also added some fresh ground pepper. I didn't use the breadcrumb topping. Thanks for a great and easy recipe Cathy!Reply
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