Horseradish Creamed Carrots Recipes

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CREAMY CARROT CASSEROLE

My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. -Laurie Heward, Fillmore, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 6



Creamy Carrot Casserole image

Steps:

  • Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Nutrition Facts : Calories 238 calories, Fat 22g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons crushed Ritz crackers

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



Horseradish Creamed Carrots image

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.

2 pounds carrots, cut into 1/2-inch slices
3/4 cup mayonnaise
1/3 cup half-and-half cream
1/4 cup prepared horseradish
2 tablespoons finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed cornflakes
2 tablespoons butter, melted

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



Baby Carrots With Horseradish Sauce image

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

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

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



Baked Horseradish Carrots image

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 :

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

HORSERADISH-CRUSTED BRISKET WITH CARROTS

Provided by Food Network Kitchen

Time 5h15m

Yield 6-8 servings

Number Of Ingredients 18



Horseradish-Crusted Brisket With Carrots image

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.

5 to 6 pounds point-cut beef brisket
Kosher salt and freshly ground pepper
3 to 4 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
5 large Spanish onions, cut into thin wedges
8 cloves garlic, smashed
3/4 cup tomato paste
3 cups (1 bottle) full-bodied red wine
1 teaspoon sugar
4 leafy inner stalks celery
2 6-to-8-inch sprigs fresh rosemary
2 bay leaves
1 pound carrots, halved crosswise
1 clove garlic, smashed
Kosher salt
1 6-ounce piece fresh horseradish, peeled
1/2 cup roughly chopped fresh parsley
2 to 3 tablespoons dijon mustard

MOM'S ZESTY CARROTS WITH HORSERADISH

This was one of mom's perennial holiday dishes for Thanksgiving and Christmas.

Provided by Pete Plumer

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 8

Number Of Ingredients 8



Mom's Zesty Carrots with Horseradish image

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 10.2 g, Cholesterol 12.9 mg, Fat 14.2 g, Fiber 2.2 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 317.9 mg, Sugar 3.8 g

1 ¼ pounds carrots, cut into matchsticks
½ cup mayonnaise
2 tablespoons grated onion
2 tablespoons freshly ground horseradish
½ teaspoon salt (scant)
¼ teaspoon ground black pepper (scant)
¼ cup dry seasoned bread crumbs
2 tablespoons melted butter

HORSERADISH-ROASTED CARROTS AND PARSNIPS

From a NJ magazine 11/2008, as a Thanksgiving recipe. The heat of the horseradish is tamed by roasting, and the vegetables take on a sweet and savory taste.

Provided by Oolala

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5



Horseradish-Roasted Carrots and Parsnips image

Steps:

  • Preheat oven to 425 degrees.
  • Mix all of the ingredients together and spread evenly on a rimmed baking sheet or roasting pan. Roast until tender, about 30 minutes.

Nutrition Facts : Calories 80.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 85.1, Carbohydrate 6.9, Fiber 2, Sugar 3.8, Protein 0.7

6 large parsnips, peeled and cut into 1/2-inch coins
6 large carrots, peeled and cut into 1/2-inch coins
1/2 cup prepared horseradish (jarred)
1/4 cup unsalted butter, melted
salt and pepper

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



Carrots With Horseradish Glaze image

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

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

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



Carrot Horseradish Casserole image

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

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

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



Carrots with Horseradish image

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.

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

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