Baked Horseradish Carrots Recipes

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.

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.

Steps:

• Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate.
• Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer.
• Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours, 30 minutes.
• Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.
• Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes.
• Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid.

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.

Steps:

• Coarsely crumble the goat cheese. Toss with the grated carrot and season with salt and pepper.
• Lay out a sheet of plastic wrap and spread the dill into a 12 by 4-inch rectangle in the center. Form the cheese mixture into a log in the center of the dill and roll up tightly, twisting the ends to seal. Refrigerate until firm, about 20 minutes.
• Unwrap the log and transfer to a platter. Put the beet horseradish in a small bowl on the platter. Serve with the crostini or flatbread crisps.

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.

Steps:

• 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.

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.

Steps:

• Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping. Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbley and golden brown.

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.