Clean the carrots and cut into thin strips.
Cook until tender in salted water, about 10 minutes.
Mix together grated onion, horseradish, mayonnaise, salt, pepper and water.
Pour over carrots.
Sprinkle with bread crumbs.
Bake about 15 minutes at 375\u00b0.
Cook carrots in water and salt until tender.
Meanwhile, combine brown sugar, corn syrup, margarine, orange peel and cornstarch.
Cook until clear, thickened and bubbly.
Drain carrots.
Pour glaze over carrots and toss to coat.
1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.
Boil or steam carrots, reserving carrot water.
I
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
pple and horseradish into the cream.
Blanch the carrots and scallions
To prepare the fresh horseradish --
Wash and peel a
n medium heat. Cook the carrots for 5 mins until tender
Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
nd add the chunks of carrots, celery and onions; cook over
ore of one type of horseradish if you can't find
You will need to cook this soup in a five-gallon container since the recipe makes such a large quantity.
In a large bowl combine the first 5 ingredients; add in the shredded cabbage, carrots and green onions (if using) toss well to combine.
Season with seasoning salt and black pepper.
Cover and chill for a minimum of 8 hours or overnight.
Scrub and slice carrots (diagonally).
Cook.
Drain and save liquid.
Mix together onion, horseradish, mayonnaise, salt and pepper and the liquid.
Put carrots in casserole; add the mixture over top of carrots.
Cover with bread crumbs.
Add small amount of melted butter to bread crumbs.
Bake at 350\u00b0 for 15 to 20 minutes.
nd add diced onion,diced carrots, celery, brown sugar and thyme
190 degrees C).
Place carrots into a saucepan and cover
Cook carrots until tender; drain, but reserve 1/4 cup cooking liquid.
Mix liquid with horseradish, onion, salt, pepper and mayonnaise.
Arrange carrots in pie plate.
Pour horseradish mix over carrots.
Mix bread crumbs with butter; sprinkle over top. Bake at 375\u00b0 for 20 minutes.
Use pancake mix and in the place of water in the recipe, use light colored pop (like 7-Up or ginger ale).
It will make the pancakes very light.
Cook carrots in 2 cups water, or steam them over 2 cups water. Use 1/4 cup of the cooking water (drain the rest) and mix with onion, horseradish, mayonnaise, salt and pepper.
Arrange carrots in an ovenproof serving dish.
Top with horseradish sauce, cracker crumbs and dot of butter.
Sprinkle on paprika.
Bake 15 to 20 minutes at 375\u00b0.
about 3 minutes. Add the carrots, parsnips and potatoes and cook