| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Carrots, sliced on the diagonal |
| 2 |
c |
Brussel sprouts |
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Onions, finely chopped |
| 2 |
tb |
Prepared horseradish |
| 1/2 |
ts |
Each salt and pepper |
| 1/2 |
c |
Fresh bread crumbs |
| 1 |
tb |
Butter |
| 2 |
tb |
Parsley, chopped |
INSTRUCTIONS
CJHARTLIN@MSN.COM
Preheat oven to 350°F. Cook carrots and sprouts in boiling salted water
for 10 minutes or until crisp tender. Drain, reserving 1/4 cup of the
liquid. Place vegetables and liquid in a casserole. Mix mayonnaise, onion,
horseradish, salt and pepper together and spoon over vegetables. Combine
butter, crumbs and parsley and sprinkle on top. Bake uncovered for 20-25
minutes until heated through. Yield: 6 Source: Fare for Friends
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 16, 1999
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