Stuffed Baked Carrots recipe (these are just plain good)

[Guest guest]

Stuffed Baked Carrots

 

12 medium carrots, peeled 1/4 cup mayonnaise or vegenaise 4 teaspoons

grated onion 2 teaspoons prepared horseradish 1/8 teaspoon ground nutmeg

Salt and pepper to taste 1/4 cup dry bread crumbs 2 tablespoons butter or

margarine, melted, divided 1/8 teaspoon paprika

Place carrots in a large skillet; add 1 inch of water. Bring to a

boil. Reduce heat; cover and simmer for 10-15 minutes or until crisp-tender.

Drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot,

leaving a 1/4-inch shell; set shells aside. Process the removed carrot in a

food processor or blender until finely chopped. Transfer to a bowl; add

mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot

shells. Place in a greased 13 x 9 x 2. baking dish. Combine crumbs, 1

tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining

butter. Bake, uncovered, at 375 degrees for 20-25 minutes or until tender.

 

 

 

" Let the sound take you away. "

" Magic Carpet Ride "

Source: Steppenwolf

 

 

FareChase - Search multiple travel sites in one click.