December 24, 2009

Holiday Carrots

Holiday Carrots
1 (1 lb) bag frozen baby carrot or 6 peeled and sliced fresh carrots + 1/4 cup reserved carrot water
1/4 cup vegan mayonnaise
1/4 cup vegan sour cream
1/4 cup horseradish
1/4 cup celery
1/4 cup chives
1/4 cup red and green bell peppers
2 tablespoons finely chopped onions
salt and pepper
1/4 cup breadcrumbs
1 tablespoon melted vegan butter

1. Boil or steam carrots, reserving carrot water.
2. I always steam them to preserve the carrot flavor.
3. Place cooked carrots in a shallow casserole.
4. Combine the rest of the ingredients, pour over carrots and mix.
5. Melt the butter, mix with breadcrumbs and sprinkle on top (you can omit this)
6. Bake at 375 F.
7. for 30 minutes or until sauce is bubbly.

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