Savory Radishes (casserole)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg10 | 6 | Servings | ||
INGREDIENTS
| 30 | oz | Radishes |
| 1 | T | Minced onion |
| 1/2 | c | Mayonnaise |
| 1/4 | c | Saltine crumbs |
| 1 | t | Chopped parsley |
| 1 | T | Horseradish |
| Salt and pepper, to taste | ||
| 2 | T | Butter |
| 1 | t | Paprika |
| 2 | cals, 19g fat |
INSTRUCTIONS
Cut radishes in half and cook until tender-crisp, reserving 1/4 cup liquid. Put radishes in a 2-quart dish. Combine reserved liquid, onion, mayonnaise, horseradish, salt and pepper. Pour over radishes, sprinkle crumbs on top and dot with butter. Sprinkle parsley and paprika evenly over all. Bake at 375 degrees for 20 minutes. Makes 6 servings. Note: This recipe is equally good using carrots. Substitute 2 1/2 pounds carrots, julienned, for the halved radishes. Cook carrots until tender, reserving 1/4 cup liquid, then follow recipe directions. Per serving: 194 Calories (kcal); 20g Total Fat; (88% calories from fat); 1g Protein; 5g Carbohydrate; 17mg Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Ann Whittinghill, Owensboro Messenger-Inquirer, 4/99 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 15.3mg
Sodium: 203.3mg
Potassium: 351.7mg
Carbohydrates: 10.2g
Fiber: 2.5g
Sugar: 4.2g
Protein: 1.3g