Baked Stuffed Carrots

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 set oven to 375 degrees.
• 2 grease a 9x13 baking dish.
• 3 place carrots in a skillet; add 1-in.
• 4 water.
• 5 bring to a boil.
• 6 reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.
• 7 cut a thin lengthwise slice out of each carrot.
• 8 scoop out carrot, leaving 1/4-in shell; set shells aside.
• 9 process the removed carrot in a food processor or blender until finely chopped.
• 10 transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.
• 11 spoon into carrot shells.
• 12 place into a greased baking dish.
• 13 combine crumbs, 1 tbsp.
• 14 butter and paprika; sprinkle over carrots, drizzle with remaining butter.
• 15 bake, uncovered for 20-25 mins, or until tender.