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.
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
BAKED HORSERADISH CARROTS
Edna Hoffman from Hebron, Indiana suggests a deliciously different way to dress up carrots on a wintry night. A dash of horseradish adds just the right amount of heat!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
HORSERADISH-CRUSTED BRISKET WITH CARROTS
Provided by Food Network Kitchen
Time 5h15m
Yield 6-8 servings
Number Of Ingredients 18
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.
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.
CARROT, APPLE, AND HORSERADISH SALAD
Categories Salad Fruit Vegetable Thanksgiving Quick & Easy Low Sodium Horseradish Apple Carrot Fall Gourmet
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- In a bowl stir together the carrots, the apples, peeled and grated coarse, the sour cream, the horseradish to taste, the parsley, the lemon juice, the sugar, and salt and pepper to taste and chill the salad, covered, for 1 hour, or until it is cold.
ZESTY CARROTS
This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter.
Provided by Jeff Cummings
Categories Side Dish Casseroles
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 16.9 g, Cholesterol 10.8 mg, Fat 16.9 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 244.5 mg, Sugar 5.5 g
CARROT-BEET HORSERADISH
The most colorful condiment around! This quick, two-ingredient accompaniment to gefilte fish can also be used with any dish that needs some zing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes about 2/3 cup
Number Of Ingredients 3
Steps:
- Combine carrots and beet horseradish in a small bowl; season with salt. Serve with gefilte fish.
CARROT HORSERADISH CASSEROLE
Make and share this Carrot Horseradish Casserole recipe from Food.com.
Provided by CookingLuv
Categories Vegetable
Time 50m
Yield 1 13x9x2 pan, 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 237, Fat 20.4, SaturatedFat 5.2, Cholesterol 24.4, Sodium 421, Carbohydrate 14.3, Fiber 0.7, Sugar 4.8, Protein 0.8
CARROTS WITH HORSERADISH GLAZE
Make and share this Carrots With Horseradish Glaze recipe from Food.com.
Provided by Kizzikate
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 205.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 901.2, Carbohydrate 33.5, Fiber 2.4, Sugar 29.2, Protein 1
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