Evening Edge
What’s For Dinner?
DEL.ICIO.USZesty Carrots
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Cuisine: American
IN THE KITCHEN WITH . . . / JO PELL HOLBROOK, LILBURN:
SIDE DISH: Zesty Carrots
Nominated by Sue Pritchett:
"I have just attended another dinner party hosted by Jo Pell Holbrook. She will be having another one in August, which all her guests are eagerly anticipating --- knowing they are in for a wonderful experience. This lady loves entertaining. Her husband enjoys working in the yard and making sure everything is just right for Jo's presentation.
Hands on time: 15 minutes Total time: 30 minutes Serves: 6
Ingredients:
-
1/2 cup mayonnaise
1/4 cup water
3 tablespoons minced onion
2 tablespoons horseradish
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions:
Preheat oven to 375 degrees.
In a saucepan, boil carrots until just tender. Drain and transfer carrots to a small shallow baking dish. Set aside.
Meanwhile, in a bowl, combine mayonnaise, water, onion, horseradish, salt and pepper. Pour over carrots, but don't stir. Bake for 15 to 20 minutes.
In a saucepan, boil carrots until just tender. Drain and transfer carrots to a small shallow baking dish. Set aside.
Meanwhile, in a bowl, combine mayonnaise, water, onion, horseradish, salt and pepper. Pour over carrots, but don't stir. Bake for 15 to 20 minutes.
Nutrition:
Per serving: 177 calories (percent of calories from fat, 75), 1 gram protein, 11 grams carbohydrates, 3 grams fiber, 16 grams fat, 6 milligrams cholesterol, 321 milligrams sodium.
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