Company Carrots

Company carrots are tender, cooked carrots that are coated in a flossy, savory sauce and topped with crunchy breadcrumbs. They're smashing as a holiday side dish or someday you have friends or family over for dinner.

This by weekend nosotros had a "camping twenty-four hours" with the kiddos up in the mountains. We were supposed to do a two-night trip, but the lows were in the 20s and the highs were just in the mid 40s. Our sleeping numberless aren't rated for that kind of cold!

And so nosotros went for a day trip instead. We did our usual mountain hike, fabricated a picnic tiffin at our campsite, played in the nearby field, congenital a fire, made s'mores then drove back dwelling house to sleep in our warm beds. Not quite the aforementioned, simply we had a boom and it was lovely to exist outside all twenty-four hour period.

Nosotros also got to visit our puppy yesterday! She's a chocolate lab and the cutest little thing. She will come home with us this coming weekend, and we can hardly wait to welcome her into our family!

OK, allow'southward move on to today's recipe.

Company carrots are tender, cooked carrots that are coated in a creamy, savory sauce and topped with crunchy breadcrumbs on peak.

It is seriously swoon-worthy, even if you don't call back y'all similar cooked carrots.

Spoiler: I admire raw carrots simply am oftentimes so-then on the cooked or roasted kind. But not with these! I could happily chow downwardly on these any dark.

Even my hubby ate the huge serving I gave him and said how good they were.

This recipe first came to me from a dear friend of my mom'southward who I've known and loved since childhood. She said it was her mother-in-law'due south recipe and she shared it with me because she knows how much I love carrots.

What's interesting though is I've seen this exact recipe, and a couple of slight variations of it, in several cookbooks I have. It seems like an onetime archetype that'southward probably made the rounds in many a household and family.

And for good reason! They are delicious, beautiful and pretty easy to put together.

These visitor carrots are great someday you are having company over, of course. (I imagine they were served at many a dinner when the "boss" was coming for dinner.)

They are also a fantastic side dish for vacation meals, whether that'due south Thanksgiving, Christmas or even Easter.

They add a great pop of color and another delicious side dish to the holiday tabular array.

OK, let'due south go cooking.

(And check out these photos beneath for a little step-by-step visual to how you prepare this recipe.)

Now, I've got some notes and substitutions coming up on how to make company carrots. Just tryin' to be helpful.

If you want to leap on downwardly to the recipe, simply curl right on through the rest of the text. The recipe bill of fare is near the bottom of the page, to a higher place the comments department.

Notes on making company carrots:

• Carrots: We're using long, whole carrots here, not baby carrots. You'll be cutting them into strips about 1/iv to 1/ii inch thick across.
• Mayonnaise: Regular or depression-fatty mayo is fine. You could as well try substituting sour cream or Greek yogurt, but that would add together a bit more tanginess.
• Onion: Yous merely need a small office of an onion that you lot'll finely chop to utilise for this recipe.
• Breadcrumbs: Yous can use plain shop-bought breadcrumbs. Or y'all could substitute some finely crushed crackers.
• Parsley: This adds great freshness and a pop of color. I highly recommend adding information technology when serving to finish the dish off.

Likewise, y'all tin prep this ahead. That tin be helpful if you are in fact serving company and have multiple other dishes you're making and managing. Or if it's Thanksgiving and you've got a gazillion other things going all at once.

Prep ahead notes: You tin can simply cut and boil the carrots alee and store them until set up to assemble the dish.

Or you can get ahead and gather everything in your baking dish, then await to add the breadcrumbs and butter until it'southward fourth dimension to bake the dish.

Easy, easy.

Last thing – if you are in need of other side dishes to round out your holiday table or fancy meal, here are a few ideas.

Check out classic Thanksgiving dressing, creamy mashed potatoes, broiled mac and cheese and light-green bean casserole for some other holiday favorites for your big meal. And corn pudding is another old-fourth dimension favorite dish around the holidays.

Oh, and Southern fashion deviled eggs are a must-have!

And so whether for your holiday table or for your friends and family — or peradventure the big dominate — I hope y'all give these a try soon. I recollect you'll see why the recipe has been passed effectually so many times over the years.

Enjoy!

XO,

Kathryn

Prep Time xv minutes

Cook Time twenty minutes

Full Time 35 minutes

Ingredients

• 2 lbs. whole carrots, peeled
• one/2 cup mayonnaise
• ane tablespoon minced onion
• 1 tablespoon prepared horseradish
• Salt and pepper to gustation
• 1/4 cup breadcrumbs (or sub finely crushed crackers)
• 2 tablespoons unsalted butter, cut into small cubes
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 375.
2. Cut carrots lengthwise in strips about 1/4 to 1/2 inch wide.
3. Bring a large pot of water to a boil. Add salt and and so carrots and cook until carrots are fork tender, almost 10 minutes. Reserve 1/4 loving cup of the cooking liquid. Drain the residue of the liquid and place carrots in a shallow baking dish sprayed with cooking spray.
4. In a small-scale bowl, mix reserved cooking liquid, mayonnaise, onion, horseradish, and salt and pepper. Spoon the mixture over the carrots in the baking dish.
5. Sprinkle crushed crackers over carrots then dot with the butter.
6. Bake at 375 for 20 minutes.
7. Sprinkle with parsley and serve hot.

Notes

Carrots: We're using long, whole carrots hither, not baby carrots. Y'all'll be cutting them into strips virtually i/four to ane/two inch thick.

Mayonnaise: Regular or low-fat mayo is fine. Yous could also try substituting sour cream or Greek yogurt, only that would add a fleck more tanginess.

Onion: You only need a small part of an onion that you'll finely chop to utilise for this recipe.

Breadcrumbs: Yous can use plain store-bought breadcrumbs. Or you could substitute some finely crushed crackers.

Parsley: This adds great freshness and a pop of color. I highly recommend adding it when serving to finish the dish off.

Prep ahead: Y'all can only cut and boil the carrots alee and store them in the fridge until ready to assemble the dish. Or you can go ahead and assemble information technology in your blistering dish, so wait to add together the breadcrumbs and butter until it's time to bake the dish.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 233 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 18mg Sodium: 299mg Carbohydrates: 16g Fiber: 5g Carbohydrate: 6g Protein: 2g

jordansubjectence.blogspot.com

Source: https://www.familyfoodonthetable.com/company-carrots/

Share this post