November 27, 2012

Anti-Recipe: Carrot Horseradish Casserole

Growing up in the south, I thought I'd heard of every possible casserole that ever existed.  Then I attended a friend's Thanksgiving celebration where the above dish was featured. At first I thought it was sweet potatoes, but upon closer inspection, I realized this dish was made with carrots. Topped with a zesty horseradish sauce, it was the perfect combination of savory with just a hint of sweet. I'll definitely be making it again!

Here's the anti-recipe:

  • 8 carrots, sliced into rounds or ovals
  • 2 T chopped onion
  • 2 T horseradish (store-bought is fine)
  • 1/2 cup mayo (or Vegenaise) 
  • 1/4 tsp black pepper
  • 2 T melted butter (or Earth Balance buttery spread) 
  • 1/3 cup seasoned bread crumbs 
First, cook your carrots for 5-7 minutes until just tender. You don't want them to end up overcooked and mushy. Save the juice. Combine onion, mayo, horseradish and pepper with the carrot juice. Spread the carrots in a greased casserole dish and top with the horseradish mixture. Combine bread crumbs with melted butter and sprinkle on top. Bake at 350 for 15-20 minutes.