Winter Carrots

1. 1

   Place carrots, water, and dashes of salt in a saucepan and bring to a boil. Reduce heat to a moderate boil and cook for approximately 7 minutes. Remove from heat then transfer the carrots into a 1 quart casserole dish with a slotted spoon. Reserve 1/4 cup of the water the carrots cooked in and set aside.

2. 2

   Blend together parsley, horseradish sauce, mayonnaise, and carrot liquid then spoon over the carrots.

3. 3

   Mix the melted margarine or butter with the Rice Chex crumbs then sprinkle on top of the carrot mixture. Bake uncovered on 350F for 30 minutes.

4. 4

   *Note: carrot liquid is reserved from the salted water used to boil the carrots.

* Per serving · 4 servings · Values may vary.

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