RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 423
| View Recipe |
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| Recipe Name: |
Zesty Carrots |
| Source: |
The Houston Chronicle, Houston, TX, November 1997 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
7.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.25
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
1 Bag carrots, frozen sliced
0.5 Cup mayonnaise
0.25 Teaspoon pepper, black
0.5 Cup corn flakes
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Directions:
Cook carrots in boiling, salted water but watch carefully so you don't lose a gentle crunch. Cut into strips.
If using frozen carrots, defrost and drain liquid.
In small bowl combine onion, horseradish, mayonnaise, salt and pepper. This can be done in a mini food processor.
Arrange carrot slices in a shallow casserole. Pour sauce over the carrots. Top with a mixture of corn flakes (slightly crushed), butter and paprika.
Bake in a 375 degree oven 15 to 20 minutes. Garnish with parsley.
Freezing/heating: on full power.
Thaw overnight in fridge. Heat in microwave for 5 minutes |
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| Nutrition per Serving: |
| Calories: |
158 |
Total Carbs: |
10.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
8.0 |
Fat: |
12.7 |
Protein: |
0.10 |
| Fiber: |
0.20 |
Sodium: |
520.50 |
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