| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg10 |
6 |
servings |
INGREDIENTS
| 30 |
oz |
Radishes |
| 1 |
tb |
Minced onion |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Saltine crumbs |
| 1 |
ts |
Chopped parsley |
| 1 |
tb |
Horseradish |
|
|
Salt and pepper; to taste |
| 2 |
tb |
Butter |
| 1 |
ts |
Paprika |
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.
208 cals, 19g fat
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
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