Instructions:
Peel and split the carrots. Cover with water and boil until fork tender. Just stab them with a fork and lift up. If they fall off the fork they’re done. Reserve 1/4 cup of the water from the cooked carrots. Drain off the rest.
Combine the horseradish, onion, carrot water, salt, pepper and mayonnaise. Stir this together well. Put this over the carrots in a casserole dish. Combine the cracker crumbs, parsley flakes, melted butter and paprika. Top the contents of the casserole with this mixture. Bake at 375 degrees for approximately 20 minutes.
This makes a pretty and very tasty vegetable side dish along with some mashed potatoes and your meat course. Put a dab of butter on the carrot serving and on the mashed potato serving and you’ve got something special. It’s worth it to tell a little fib to get your kids to try this and they’ll like it so well they’ll ask for it in the future.
To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374.
Please do not send checks to Farm World. Make checks out to Dave Kessler.
This farm news was published in the June 28, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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