Baked Stuffed Carrots

Name: Baked Stuffed Carrots
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Ingredients: 12 medium carrots; 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, melted, divided; 1/8 teaspoon paprika

Total Time Prep: 35 min. Bake: 20 min.

Yield 6 servings

Test Kitchen Approved

The preparation makes this side dish much more impressive than plain cooked carrots—and it tastes better, too!—Roma Steckling, Aitkin, Minnesota

Ingredients

12 medium carrots
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, melted, divided
1/8 teaspoon paprika

Directions

Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain.
Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells.
Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
Bake, uncovered, at 375° for 20-25 minutes or until tender.

Nutrition Facts

2 each: 172 calories, 12g fat (3g saturated fat), 14mg cholesterol, 175mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 2g protein.