Carrots And Broccoli With Horseradish Recipes

BAKED HORSERADISH CARROTS

Steps:

• Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.

MOM'S ZESTY CARROTS WITH HORSERADISH

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.

STEAMED BROCCOLI AND CARROTS WITH LEMON

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli florets and carrots, cover, and steam until tender, about 5 minutes.
• Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

CARROTS AND BROCCOLI WITH HORSERADISH

Steps:

• Combine first 5 ingredients; cook over low heat until hot, stirring constantly. (Do not boil).
• Spoon evenly onto plates; top with warm carrots and broccoli.

CARROTS WITH HORSERADISH GLAZE

Steps:

• Cook carrots and 1 teaspoons salt in boiling water to cover,15 minutes or until tender; drain.
• Melt butter in small saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoons salt.
• Add carrots and cook, stirring gently, 5 minutes.

BROCCOLI & HORSERADISH SAUCE

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Heat over low heat until heated through. Serve with broccoli.

CARROTS WITH HORSERADISH

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.

BROCCOLI AND CAULIFLOWER WITH HORSERADISH BREAD CRUMBS

Steps:

• Trim broccoli, reserving stems for another use, and cut flowerets into 1-inch pieces. (There should be about 5 cups.)
• Trim cauliflower and cut flowerets into 1-inch pieces. (There should be about 5 cups.)
• In a large saucepan of boiling salted water cook vegetables until crisp-tender, 3 to 5 minutes. In a colander drain vegetables and refresh under cold water to stop cooking. Drain vegetables well. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
• In a large heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam begins to subside and sauté bread crumbs, stirring, until golden. Stir in horseradish and salt to taste and sauté, stirring, until crisp. Bread crumbs may be prepared 3 days ahead and kept in an airtight container.
• Preheat oven to 350°F.
• In skillet melt remaining tablespoon butter over moderate heat and in it toss vegetables with salt and pepper to taste. Sprinkle vegetables with bread crumbs and toss to combine. Transfer mixture to a baking dish and bake, uncovered, 10 minutes, or until just heated through.