Happy Tuesday everyone!
As I am now recovering from the bruise inducing dirt bike riding adventure in Hurricane Utah I figured it would be fun to whip up one of my favorite carrot dishes as a side for tonight's good eats. This is a recipe adapted to be gluten free from a local historical building The Lion House. I was first introduced to the dish by Kyle's sweet Grandma Geneva. It's very flavorful and a wonderful winter side dish.
To start get yourself 1 1/2 pounds of carrots.
Now either half them (if using baby carrots) or quarter them if using larger ones.
Now throw the carrots with 2 cups water and a dash or two of salt into a saucepan and bring water to a boil. Once boiling, reduce heat slightly and cook on a moderate boil for about 7 minutes. (or until carrots are slightly tender).
While your carrots are boiling, find yourself a lovely little bunch of parsley.
Now mince it up.
Next, measure 1/4 cup mayonnaise and add 1/2 Tablespoon of the freshly minced parsley in a bowl.
Add 1/2 tablespoon horseradish to the mix.
I talked to the manufacturer of Beaver brand and verified that it IS gluten free :)
Ok, now once your carrots are slightly tender remove the saucepan off the heat. Then remove the carrots with a slotted spoon and place in a 1 quart casserole dish reserving 1/4 cup of the carrot liquid.
Now stir in the 1/4 cup of carroty liquid in with the mayo, horseradish, and parsley mixture. Then spoon the creamy mixture all over the carrots.
It is now time to prepare the buttery crumb topping :)
Once again I am relying on my good friend Rice Chex cereal.
You will want to mash up about 1/2 cups worth. Now don't obliterate the cereal into dust. Just give the bag a few good crunches with your hands for a nice crumbly topping.
Melt 1/4 cup butter or margarine (like you really needed a picture of melted margarine in a pot....but here one is anyways)
Then stir in your Rice Chex Crumbs and top the carrots with the lovely buttery crumbly blend.
Place the uncovered casserole dish in a preheated oven to 350 and bake for 30 minutes.
1 1/2 lb carrots halved or quartered
2 cups water
dashes of salt
1/2 tablespoon freshly minced parsley or 1/2 teaspoon dried parsley
1/2 tablespoon horseradish sauce
1/4 cup mayonnaise
1/4 cup carrot liquid
1/4 cup melted margarine or butter
1/2 cup Rice Chex cereal crumbs
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. Blend together parsley, horseradish sauce, mayonnaise, and carrot liquid then spoon over the carrots. Mix the melted margarine or butter with the Rice Chex crumbs then sprinkle on top of the carrot mixture. Bake uncovered on 350 for 30 minutes.