MOM'S ZESTY CARROTS WITH HORSERADISH
This was one of mom's perennial holiday dishes for Thanksgiving and Christmas.
Provided by Pete Plumer
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
- Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 10.2 g, Cholesterol 12.9 mg, Fat 14.2 g, Fiber 2.2 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 317.9 mg, Sugar 3.8 g
BABY CARROTS WITH HORSERADISH SAUCE
Baby carrots baked in a creamy horseradish sauce topped with crumbled crackers. Goes great with any type roast beef or pork.
Provided by Chef Shadows
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots in water until tender.
- Drain carrots, reserving 1/4 cup liquid.
- Combine reserved liquid with next 5 ingredients.
- Preheat oven to 375 degrees.
- Place carrots in lightly greased 8 inch square baking dish.
- Pour sauce over top.
- Sprinkle with cracker crumbs; dot with butter.
- Sprinkle with paprika.
- Bake 14 to 20 minutes or until heated through.
Nutrition Facts : Calories 338.3, Fat 25.7, SaturatedFat 6.6, Cholesterol 30.5, Sodium 842.9, Carbohydrate 27.1, Fiber 2.6, Sugar 8, Protein 1.9
PREPARED HORSERADISH
Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher the root, the sharper the bite.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
- Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.
BUTTERY COOKED CARROTS
Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.
Provided by beckie
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g
CARROTS WITH HORSERADISH
Provided by Siglinda Scarpa
Categories Milk/Cream Side No-Cook Quick & Easy Yogurt Horseradish Carrot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.
- Stir together cream, yogurt, horseradish, and salt in a bowl.
- Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.
HORSERADISH CREAMED CARROTS
My family enjoys this flavorful side dish with just about any meat. Carrots never tasted so good! -Meredith Sayre, Burlington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain. , In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat. , Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 349 calories, Fat 27g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 726mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 5g fiber), Protein 3g protein.
PREPARED HORSERADISH
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
Provided by Joan Nathan
Categories easy, quick, condiments
Time 20m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
- Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 18 grams
BAKED CARROTS IN CREAMY HORSERADISH SAUCE
Wonderful blend of flavors in this zippy vegetable dish. Adapted from my Grandmother's recipe which was her mother's. Quick & Easy Family favorite! Try it for your family and let me know what you think.
Provided by prissy68
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil carrots in chicken broth for 10 minutes; drain well.
- Mix together carrots and horseradish sauce until carrots are well coated.
- Place carrot mixture in 9x13 baking dish.
- Top with crushed potato chips.
- Bake at 350 degrees for 25 minutes or until chips are golden brown.
- Let stand for at least 5 minutes before serving.
Nutrition Facts : Calories 98.2, Fat 1.4, SaturatedFat 0.3, Sodium 755, Carbohydrate 17.7, Fiber 4.1, Sugar 10.9, Protein 4.7
ZESTY CARROT BAKE
For a fun vegetable dish, try these tender carrots in a sauce that gets its zip from horseradish. With a crunchy crumb topping and comforting sauce, it will tempt even those who usually don't care for cooked carrots. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On stovetop or microwave, cook carrots until tender. Transfer to a 1-qt. baking dish; set aside. , In a small bowl, combine the next five ingredients. Pour over carrots. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 338 calories, Fat 29g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
BOILED CARROTS WITH PREPARED HORSERADISH
Provided by Todd Gray
Categories Side Passover Condiment Horseradish Carrot Kosher for Passover Boil
Number Of Ingredients 0
Steps:
- Cut 3 medium carrots into 1/4-inch thick rounds. Place in a small saucepan. Add water to cover, 1/2 teaspoon salt, and a grind or two of black pepper. Bring to boiling over high heat; boil until the carrots are tender-about 10 minutes. Drain in a colander and serve warm, with prepared horseradish on the side.
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