Winter Carrots

• 1-1/2 pound Carrots (peeled And Quarted) Or Halved If Using Baby Carrots
• 2 cups Water
• 2 dashes Salt
• 1/2 Tablespoons Fresh Minced Parsley
• 1/2 Tablespoons Horseradish Sauce
• 1/4 cups Mayonnaise
• 1/4 cups Reserved Carrot Liquid *see Note*
• 1/4 cups Melted Margarine Or Butter
• 1/2 cups Crushed Rice Chex Cereal

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. Blend together parsley, horseradish sauce, mayonnaise, and carrot liquid then spoon over the carrots.
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. *Note: carrot liquid is reserved from the salted water used to boil the carrots.

carrots, water, salt, fresh minced parsley, horseradish sauce, ubc, ubc, ubc, cereal

Taken from tastykitchen.com/recipes/sidedishes/winter-carrots/ (may not work)