My Aunt Janet first made this dish and thereafter was requested to bring it to family functions. This is my version of the dish, which is also delicious with sweet potatoes. Slice carrots or other vegetables and steam until crisp-tender; they should be al dente as they will be cooked further in the oven. SERVES 6
• 6 cups cooked carrots (about 2 pounds)
• Salt and freshly ground pepper
• 3⁄4 cup whipping cream, half-and-half or whole milk
• 3⁄4 cup mayonnaise
• 3 cloves garlic, pressed or minced fine
• 3 to 4 tablespoons freshly grated horseradish or prepared horseradish
• Freshly grated nutmeg
• 1 cup crushed cornflakes or fine dry breadcrumbs
1. Preheat oven to 375 degrees. Arrange cooked carrots in a buttered baking dish; lightly sprinkle with salt and pepper.
2. Stir together cream, mayonnaise, garlic and horseradish; season with salt and pepper and a few generous grinds of nutmeg. Pour mixture over carrots; sprinkle cornflakes or breadcrumbs on top.
3. Bake 25 to 30 minutes until the top is golden brown and mixture is thoroughly heated. Serve immediately.
Susan Belsinger is a long-time herbal enthusiast who wrote Dill, Herb of the Year 2010 for the International Herb Association.
To read more, see the International Herb Association’s book, Horseradish, Herb of the Year 2011, edited by Susan Belsinger. To purchase, visit www.iherb.org or write to Marge Powell at the International Herb Association, P.O. Box 5667, Jacksonville, FL 32247-5667.
Click here the main article, 2011 Herb of the Year: Horseradish (Armoracia rusticana).