Horseradish and paprika add a punch to this carrot dish!
Our backyard neighbor grew horseradish. horseradish edible roots
Serves 8
Preheat the oven to 375F (190C)
2 pound (910 g) organic baby carrots (or cut long carrots into bite-size lengths)
1 cup (240 ml) vegan mayonnaise
2 Tbs. (30 ml) each: chopped dried or chopped onion, horseradish, butter
1 Tbs. (15 ml) each: chopped parsley and Parmesan cheese or dairy-free cheese
1 tsp. (5 ml) or more paprika to taste
1/2 cup (120 ml) flavored crackers, Japanese panko bread crumbs, or gluten-free bread crumbs
1. Bring a large saucepan to a boil.
2. Add the carrots, cover, cook about 10 minutes.
3. Drain and reserve 1/2 cup (120 ml) cooking liquid.
4. Place the carrots in a baking dish.
5. Whisk the cooking liquid, mayonnaise, and horseradish.
6. Pour over the carrots.
7. In a small bowl, stir parsley, paprika, cheese, onions, and bread crumbs.
8. Put small drops of butter over the carrots.
9. Sprinkle with crumb mixture.
10. Bake uncovered about 15-20 minutes.
10. Bake uncovered about 15-20 minutes.
Our backyard neighbor grew horseradish. horseradish edible roots
-modified "Grimmway Farms"
