Horseradish Creamed Carrots Recipes

BAKED HORSERADISH CARROTS

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.

ROASTED CORNED BEEF AND CABBAGE WITH CARROTS, POTATOES & HORSERADISH CREAM SAUCE

Steps:

• Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
• Rinse the corned beef several times under running cold water. (No need to dry it.)
• Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
• Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
• Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
• After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
• Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.
• Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
• Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
• Note: The nutritional information does not include the horseradish cream sauce.

HORSERADISH CREAMED CARROTS

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.

TRACY'S HORSERADISH CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place carrots into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until just soft, 6 to 8 minutes. Drain, reserving 1/4 cup of cooking liquid.
• Mix onion, horseradish, mayonnaise, Parmesan cheese, and reserved 1/4 cup liquid in a bowl; toss horseradish mixture with carrots. Transfer carrot mixture to a shallow baking pan. Season with salt and black pepper. Sprinkle panko bread crumbs over carrots.
• Bake in the preheated oven until bread crumbs are lightly browned, about 20 minutes.

MOM'S ZESTY CARROTS WITH HORSERADISH

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.

BABY CARROTS WITH HORSERADISH SAUCE

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.

BAKED HORSERADISH CARROTS

Steps:

• In a small bowl, combine the mayonnaise, onion, horseradish, salt, and pepper. Set aside. (This mixture may be prepared 1 to 2 days in advance, covered, and refrigerated.) Cook the carrots in a covered saucepan in a small amount of water until they are crisp-tender. (Taste them to make sure-this is the best way to avoid mushy carrots.) Drain the carrots well, and return to the pan. Stir the horseradish mixture into the carrots, tossing to evenly coat. Transfer the carrots to a lightly greased 1 1/2-quart baking dish. (A small casserole or an 8-inch square baking dish work well.) Mix the crushed crackers with the 2 teaspoons melted butter or oil. Sprinkle evenly over the carrot mixture. At this point, the carrots may sit on the counter for up to 2 hours before baking. You may also cover and refrigerate. In this case, I like to add the cracker crumbs just before baking and allow the carrots to sit at room temperature while the oven is preheating. When ready to cook, preheat the oven to 350 degrees F. Bake, uncovered, for approximately 15 to 20 minutes or until heated through. If you'd like the cracker crumb topping to brown a little more, briefly broil the carrots, watching very carefully so as not to burn. Garnish with a light sprinkle of fresh parsley or dill, if desired.

CARROT HORSERADISH CASSEROLE

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.

HOW TO MAKE HORSERADISH CREAM

Steps:

• If using heavy cream, beat it lightly first to thicken it so you can dollop it onto things. If you're using crème fraîche, you can whip that if you like a lighter texture.
• In a small bowl, mix together whichever cream you're using and the horseradish.
• Start off by adding 1 tablespoon horseradish.
• Mix everything together and taste.
• Add more horseradish for more kick.
• Add salt and pepper to taste.
• Serve immediately or keep covered and chilled up to 2 days. Note that the horseradish flavor will intensify as it sits.