Recipe: Zesty Carrots (with horseradish)

Zesty Carrots

6 large carrots (about 1 1/4 pounds)
Boiling water
salt
2 Tablespoons onion, grated
2 Tablsespoons prepared horseradish
1/2 cup mayonnaise
1/4 teaspoon pepper
1/4 cup dry bread crumbs
2 Tablspoons butter, melted

Clean carrots, cut in half, then into thin strips (julienne style) about 1/4-inch wide. Put in medium saucepan; pour in boiling water to measure 1 inch. Add 1 teaspoon salt. Cook covered, 6-8 minutes, until tender.

Preheat oven to 375 degrees F.

Drain carrots, reserving 1/4 cup liquid. Turn into 1 1/2 -quart baking dish.

Mix onion, horseradish, mayonnaise, 1 teaspoon salt, pepper and reserved liquid. Pour over carrots, spreading evenly.

Toss bread crumbs with butter. Sprinkle over top.

Bake 15 minutes.

Makes 6 servings