www.allmarthagreen.com
 |
|
From Martha's NEW Cookbook ¼ cup mayonnaise 4 tsp onion, grated 2 tsp prepared horseradish 1/8 tsp ground nutmeg salt and freshly ground pepper to taste ¼ cup dry bread crumbs 2 tbsp butter, melted 1/8 tsp paprika Place carrots in skillet. Add 1 inch of water. Bring to boil. Reduce heat, cover and simmer 10 to 15 minutes or until crisp-tender. Drain. Cut thin, lengthwise slice out of each carrot. Scoop out carrot, leaving ¼-inch shell. Set shells aside. Process removed carrot in food processor or blender until finely chopped. Transfer to bowl. Add mayonnaise, onion, horseradish, nutmeg, salt, and pepper to carrot. Stir. Spoon mixture into carrot shells. Place in greased 13- x 9- x 2-inch baking dish. In small bowl, combine bread crumbs, 1 tablespoon melted butter, and paprika. Sprinkle over carrots. Drizzle remaining melted butter over carrots. Bake, uncovered, at 375° for 20 to 25 minutes or until tender. |