When you need to feed a large company, you can use this rather easy dish that uses cream of chicken soup. My dad taught me how to do it, and it works well for feeding eight people.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 carrots, julienned
- 1 teaspoon butter
- 2 tablespoons grated onion
- ½ cup mayonnaise
- 2 tablespoons creamy-style horseradish sauce
- ¼ teaspoon pepper
- ½ cup bread crumbs
- ½ teaspoon paprika
Instructions
- Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
- Bake uncovered for 15 minutes, or until the top is nicely browned.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 245 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been looking for a great carrot recipe that’s other than sweet and finally found it. I made this recipe just to get rid of some carrots and thought this recipe was amazing. I absolutely hate horseradish so i changed the creamy horseradish sauce (private collection-store brand) to tsps instead of tbs. To me, this is the best savory carrot dish I have ever found. LOVE LOVE LOVE IT!!!
first time went by the recipe, baked 20 minutes and the topping did not get crunchy although it had excellent taste. Next time will mix ingredients and sprinkle bread crumbs on top.
YUM, YUM, YUM – I am so glad I found this recipe – the only thing I did that was different was to mix the carrots and the sauce together before I put them in the oven. Next time I might reserve some of the sauce to leave on top just to see if it would make a difference.
I didn’t use mayo in this because it’s the one thing my mom thought she had and she didn’t, but it was still good. I I made it for thanks giving and I added a little extra horseradish, but I like horseradish.
The first couple of bites were promising, but after that it was a chore to eat. We ended up throwing out the leftovers.
We’ve made these twice now. They are so good. First time my husband used horseradish mustard and I think I liked them even better than when I made with the horseradish. Either way was a great way to kick up a common vegetable.
MADE THIS AT LEAST 5 TIMES. TWEAKED THIS A BIT BUT OVERALL GREAT IDEAPREPARE NIGHT BEFOREPARBOIL CARROTS SO EASIER TO CU. RESERVE A LITTLE OF THE WATER. TO WATER I ADDEDMAYO (ALITTLE LESS) HORSERADISH& 1/3 ENVELOPE LIPTON ONION SOUP MIX, PEPPER PAPRIKA, & PARMESION CHEESE. SPRAYED A PYREX, TOSSED CARROTS IN MIX & REFRIGERATED OVERNIGHT. PREPARE TOPPING IN AM. I USED TOWN HOUSE CRACKERS CRUMBLED AND BROWNED THEM IN BUTTER. RETOSSED CARROTS, SPINKLED TOPPING ON TOP & COOKED IN PREHEATED OVENUNCOVERED. I ONLY MADE ONE MISTAKE. I DIDN’T MAKE ENOUGH.
We make a version of these carrots for EVERY family holiday meal and there are NEVER leftovers! We slice and par boil the carrots, reserving some of the cooking liquid and mix it with the mayo and horseradish, and add minced onion and a hefty portion of Parmesan cheese. We reserve the buttered bread crumbs and paprika as a topping. Dynamite side dish for ANY MEAL!!
unfortunately this came out bland.. i wanted it to have more of a bite..
We use this recipe, but use half sour cream and half mayo. Sometimes I add a little carrot water to thin the sauce too. We love it with our home grown carrots! We top the carrots with buttered bread crumbs instead of mixing them in.
I am a little surprised at the rave reviews. I think maybe the paprika was too overpowering for me. It was definitely a good start but I will keep looking for other horseradish/carrot recipes.
This recipe was in my husband’s family for years. Only difference was the sauce (without crumbs) was put with the carrots, and the crumbs sprinkled on top of all. We used crushed Ritz crackers. Update: The negative comments on the horseradish seem to be from having it all sitting on top. It is milder when mixed with all the carrots, and the amount can be adjusted so there is just a hint until kids get used to the taste.
Maybe this is an aquired taste but I gave it an honest go. Followed the recipe completly. The mix on top was way to thick to try and spread and just weird.
The flavor was delicious, but the texture was a tad off. Next time I’ll thin the sauce a bit and instead of mixing the bread crumbs into the sauce, I’ll toast them in a skillet in two TBS of butter and sprinkle them on top before baking. Otherwise, I think the ratio of horseradish to mayo was perfect. I served it with a sirloin roast and it was a perfect sidedish to roast beef.
This was a very good recipe for carrots. Will I make this again. Yes but will add another topping as the bread crumbs didn’t do much for the dish. Next time I will omit the bread crumbs and just use the Mayo & horse radish.
Very tasty & different carrot side dish. I took other reviewers suggestions & used about 3/4 cup of light mayo w/ the 2 Tbsp of creamy horseradish. You can definitely taste the horseradish, so I was glad I added extra mayo. Will make again.
Nice Dish. I used a large mince instead of julliened carrots. Very creamy that way. Instead of boiling and baking (since I had no clue when dinner would be served today), we zapped the carrots in the nuke, then slipped them into a medium-small’sh sized slow cooker in which I had already mixed the sauce. Worked out very well. Sadly, my children, who hate horseradish, are still never happy when I add horseradish to potatoes or anything else, these carrots included (though they do eat at least a little – so they might learn to like it yet, after all, they do like grist now! and they used to hate them horribly). I loved the creaminess of these carrots, and my husband liked them overall, BUT, surprisingly enough, my husband, who likes more horseradish than I do, most of the time anyway, thought there was a tad too much horseradish in this particular dish! So, next time, I’ll make it with a little less horseradish in the pot, but then I’ll add some at the table for myself…..
This is great! It is tasty and zesty. I used the full 2 tablespoons of horseradish; use less or more to your taste. I have tried similar carrot recipes, but this one was the best. I think the julienning makes a difference – I just used my potato peeler to “julienne” the carrots. Thanks Chef-Jeff!
I found it delicious, and the whole family loved it. Next time I’ll double the spread (may be I used too large carrots). I don’t like mayo, my husband doesn’t like sour cream, so I subbed the mayo with egg yolks, and it worked fine, very tender.
Pretty good recipe. I used the suggestion of using more mayo since I’m not a big fan of horsey sauce.
Wow, definitely will make again! I used 1 lb bag of baby carrots (julienne). I had only straight jar horseradish, so I used half as much and added 1/4c sour cream. I made the topping first, and the moisture was absorbed quickly by the breadcrumbs while I waited for the carrots to boil. Next time I will prepare the topping immediately before placing on carrots so it can “spread” easier. Served these carrots alongside slow cooker beef tips & mushrooms in wine sauce and boiled noodles. YUMMY!