Best 13 Carrots With Horseradish Recipes

HORSERADISH-CRUSTED BRISKET WITH CARROTS

Steps:

• Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate.
• Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer.
• Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours, 30 minutes.
• Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.
• Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes.
• Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid.

BAKED HORSERADISH CARROTS

Steps:

• In a small bowl, combine the mayonnaise, onion, horseradish, salt, and pepper. Set aside. (This mixture may be prepared 1 to 2 days in advance, covered, and refrigerated.) Cook the carrots in a covered saucepan in a small amount of water until they are crisp-tender. (Taste them to make sure-this is the best way to avoid mushy carrots.) Drain the carrots well, and return to the pan. Stir the horseradish mixture into the carrots, tossing to evenly coat. Transfer the carrots to a lightly greased 1 1/2-quart baking dish. (A small casserole or an 8-inch square baking dish work well.) Mix the crushed crackers with the 2 teaspoons melted butter or oil. Sprinkle evenly over the carrot mixture. At this point, the carrots may sit on the counter for up to 2 hours before baking. You may also cover and refrigerate. In this case, I like to add the cracker crumbs just before baking and allow the carrots to sit at room temperature while the oven is preheating. When ready to cook, preheat the oven to 350 degrees F. Bake, uncovered, for approximately 15 to 20 minutes or until heated through. If you'd like the cracker crumb topping to brown a little more, briefly broil the carrots, watching very carefully so as not to burn. Garnish with a light sprinkle of fresh parsley or dill, if desired.

BABY CARROTS WITH HORSERADISH SAUCE

Steps:

• Cook carrots in water until tender.
• Drain carrots, reserving 1/4 cup liquid.
• Combine reserved liquid with next 5 ingredients.
• Preheat oven to 375 degrees.
• Place carrots in lightly greased 8 inch square baking dish.
• Pour sauce over top.
• Sprinkle with cracker crumbs; dot with butter.
• Sprinkle with paprika.
• Bake 14 to 20 minutes or until heated through.

HORSERADISH CREAMED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain. , In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat. , Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

CARROTS WITH HORSERADISH GLAZE

Steps:

• Cook carrots and 1 teaspoons salt in boiling water to cover,15 minutes or until tender; drain.
• Melt butter in small saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoons salt.
• Add carrots and cook, stirring gently, 5 minutes.

CREAMY CARROT CASSEROLE

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

BAKED HORSERADISH CARROTS

Steps:

• Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.

CARROTS WITH HORSERADISH

Steps:

• Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.
• Stir together cream, yogurt, horseradish, and salt in a bowl.
• Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.

SISTER MARY'S ZESTY CARROTS

Steps:

• Preheat oven to 375°F.
• Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
• Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
• Mix bread crumbs and butter, sprinkle over carrot mixture.
• Bake 15 to 20 minutes.

CARROT HORSERADISH CASSEROLE

Steps:

• Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping. Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbley and golden brown.

CARROT, APPLE, AND HORSERADISH SALAD

Steps:

• In a bowl stir together the carrots, the apples, peeled and grated coarse, the sour cream, the horseradish to taste, the parsley, the lemon juice, the sugar, and salt and pepper to taste and chill the salad, covered, for 1 hour, or until it is cold.

ZESTY CARROTS

Steps:

• Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
• Bake uncovered for 15 minutes, or until the top is nicely browned.

CARROT-BEET HORSERADISH

Steps:

• Combine carrots and beet horseradish in a small bowl; season with salt. Serve with gefilte fish.