Carrot Horseradish Sauce Recipes

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BABY CARROTS WITH HORSERADISH SAUCE



Baby Carrots With Horseradish Sauce image

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

10 ounces fresh baby carrots or 10 ounces frozen baby carrots
2 cups water
2 tablespoons grated onions
2 tablespoons prepared horseradish
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup cracker crumb
2 tablespoons butter, cut into small pieces
paprika

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



Baked Horseradish Carrots image

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

2 medium carrots, cut into 3-inch julienne strips
2 tablespoons mayonnaise
2 teaspoons grated onion
2 teaspoons prepared horseradish
1/8 teaspoon salt
Dash pepper
2 tablespoons crushed butter-flavored crackers
1 teaspoon butter, melted
Dash paprika

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 :

BAKED CARROTS IN CREAMY HORSERADISH SAUCE



Baked Carrots in Creamy Horseradish Sauce image

Wonderful blend of flavors in this zippy vegetable dish. Adapted from my Grandmother's recipe which was her mother's. Quick & Easy Family favorite! Try it for your family and let me know what you think.

Provided by prissy68

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 lbs fresh baby carrots
4 cups chicken broth
1 cup of any brand horseradish sauce
1 cup crushed plain potato chips

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.

Nutrition Facts : Calories 98.2, Fat 1.4, SaturatedFat 0.3, Sodium 755, Carbohydrate 17.7, Fiber 4.1, Sugar 10.9, Protein 4.7

CARROTS WITH HORSERADISH



Carrots with Horseradish image

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

2 lb carrots
6 cups ice water
2 tablespoons fresh lemon juice
1/2 cup heavy cream
1/4 cup plain whole-milk yogurt
1 tablespoon packed finely grated peeled fresh horseradish (using a Microplane rasp)
Scant 1/2 teaspoon salt
Special Equipment
an adjustable-blade slicer

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.

SISTER MARY'S ZESTY CARROTS



Sister Mary's Zesty Carrots image

There was nothing boring about Sister Mary's Carrots. This was adapted and adopted from "The Best Of Shaker Cooking".

Provided by Lorac

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 carrots, peeled and cut into thin strips
2 tablespoons grated onions
2 tablespoons horseradish
1/2 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/2 cup breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375°F.
  • Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
  • Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
  • Mix bread crumbs and butter, sprinkle over carrot mixture.
  • Bake 15 to 20 minutes.

CARROT HORSERADISH CASSEROLE



Carrot Horseradish Casserole image

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

2 lbs young fresh baby carrots (or regular fresh carrots peeled and sliced)
2 cups mayonnaise
1 medium diced onion
1 (6 ounce) bottle prepared horseradish (2 tablespoons or up to the entire bottle to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
Ritz cracker crumbs (about 20-25 crackers)
1/4 cup butter, melted

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

ZESTY CARROTS



Zesty Carrots image

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

8 carrots, julienned
1 teaspoon butter
2 tablespoons grated onion
½ cup mayonnaise
2 tablespoons creamy-style horseradish sauce
¼ teaspoon pepper
½ cup bread crumbs
½ teaspoon paprika

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

CARROTS WITH HORSERADISH GLAZE



Carrots With Horseradish Glaze image

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

1 (16 ounce) package baby carrots
1 1/4 teaspoons salt, divided
3 tablespoons butter
1/3 cup honey
2 tablespoons prepared horseradish

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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