Baked Stuffed Carrots

By lorik

Ingredients

• 12 medium carrots, peeled
• 1/4 cup mayonnaise
• 4 teaspoons grated onion
• 2 teaspoons prepared horseradish
• 1/8 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup dry bread crumbs
• 2 tablespoons butter or margarine, melted, divided
• 1/8 teaspoon paprika

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

Place carrots in a skillet; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until crisp-tender. Drain.

Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-inch shell; set shells aside.

Process the removed carrot in a food processor or blender until finely chopped. Transfer to a bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells.

Place in a greased 13 x 9-inch baking dish. Combine crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until tender.