Baked Stuffed Carrots - cooking recipe

Ingredients

12 carrots, peeled
1/4 cup mayonnaise (not salad dressing)
4 teaspoons grated onions
2 teaspoons prepared horseradish
1/8 teaspoon nutmeg
salt and pepper
1/4 cup dry breadcrumbs
2 tablespoons butter, melted,divided
1/8 teaspoon paprika

Preparation

set oven to 375 degrees.
grease a 9x13 baking dish.
Place carrots in a skillet; add 1-in.
water.
Bring to a boil.
Reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.
Cut a thin lengthwise slice out of each carrot.
Scoop out carrot, leaving 1/4-in shell; set shells aside.
Process the removed carrot in a food processor or blender until finely chopped.
Transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.
Spoon into carrot shells.
Place into a greased baking dish.
Combine crumbs, 1 tbsp.
butter and paprika; sprinkle over carrots, drizzle with remaining butter.
Bake, uncovered for 20-25 mins, or until tender.