Baked Stuffed Carrots – a delicious recipe with carrots, mayonnaise, onion, horseradish, ground nutmeg, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
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.
4
Bake, uncovered, at 375u00b0 for 20-25 minutes or until tender.
253
kcal
Calories
17
g
Fat
25
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 medium carrots, 1/4 cup mayonnaise, 4 teaspoons grated onion, 2 teaspoons prepared horseradish, and more.
Yes, Baked Stuffed Carrots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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