Print Recipe

Company Carrots




  • 2 bunches carrots
  • 1/4 cup liquid from cooking carrots
  • 1/2 cup mayonnaise
  • 1 tablespoon minced onion
  • 1 tablespoon horseradish
  • Salt and pepper


  • 1/4 bag seasoned bread crumbs
  • Enough parsley to sprinkle over top of crumbs


  1. Lightly butter a 2-quart shallow baking dish; set aside.
  2. Cut carrots into 3-inch pieces. Cook in a large saucepan in salted boiling water until just tender. Do not overcook.
  3. Drain carrots, reserving 1/4 cup liquid. Spread carrots in prepared casserole.
  4. Stir together 1/4 cup reserved liquid, mayonnaise, onion, horseradish, salt and pepper. Spread over carrots. Sprinkle bread crumbs and parsley over carrots.
  5. Bake at 375 degrees F for 15-20 minutes.

Yield: 6 servings


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