Friday, July 10, 2009

ZESTY CARROTS

by Judy McCann
  • 8 medium carrots
  • 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • 2 tablespoons horseradish
  • 1/4 cup water
  • 1 teaspoon unrefined sea salt
  • 1/4 teaspoon pepper
  • whole grain bread crumbs
Preheat the oven to 350 degrees F. Dice the carrots and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted.

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