Vegetables with Horseradish
CATEGORIES
INGREDIENTS
  • 1 pound carrots, sliced ½-inch thick
  • 3 cups cauliflower
  • 1 large stalk broccoli including stems, sliced into thirds
  • 1 cup mayonnaise
  • ¼ cup chopped onion
  • 4 tablespoons prepared horseradish
  • ¼ teaspoon each of salt and black pepper
  • 3 tablespoons butter, melted
  • ½ cup fine dry breadcrumbs
  • ¼ teaspoon paprika
DIRECTIONS
  1. 1. Preheat oven to 350 degrees.
  2. 2. Cook carrots in a large steam pot for 3 to 5 minutes, covered. Add cauliflower and broccoli, cover, and
  3. steam for 5 to 8 minutes or until crisp-tender.
  4. 3. Combine mayonnaise, onion, horseradish, salt, and pepper in a large bowl; blend well. Add steamed
  5. vegetables and blend well; taste for proper flavoring and adjust if needed.
  6. 4. Combine breadcrumbs, melted butter, and paprika in a small bowl.
  7. 4. Spray a 2- or 3-quart casserole with Pam; put mixture into the casserole. Sprinkle breadcrumb mixture
  8. over top and bake, uncovered, for 15 to 20 minutes or until golden brown.