Directions:
- Set oven to 375 degrees.
- Grease a 9x13 baking dish.
- Place carrots in a skillet; add 1-in.
- Water.
- Bring to a boil.
- Reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.
- Cut a thin lengthwise slice out of each carrot.
- Scoop out carrot, leaving 1/4-in shell; set shells aside.
- Process the removed carrot in a food processor or blender until finely chopped.
- Transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.
- Spoon into carrot shells.
- Place into a greased baking dish.
- Combine crumbs, 1 tbsp.
- Butter and paprika; sprinkle over carrots, drizzle with remaining butter.
- Bake, uncovered for 20-25 mins, or until tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.93 Kcal (661 kJ) | ||
| Calories from fat | 97.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 17% | |
|---|---|---|---|
| Cholesterol | 14.03mg | 5% | |
| Sodium | 168.77mg | 7% | |
| Potassium | 402.01mg | 9% | |
| Total Carbs | 14.5g | 5% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 0.1mg | 1% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 105.47 Kcal (442 kJ) | ||
| Calories from fat | 65.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 17% | |
|---|---|---|---|
| Cholesterol | 9.37mg | 5% | |
| Sodium | 112.71mg | 7% | |
| Potassium | 268.47mg | 9% | |
| Total Carbs | 9.68g | 5% | |
| Sugars | 4.49g | 27% | |
| Dietary Fiber | 2.59g | 16% | |
| Protein | 1.07g | 3% | |
| Vitamin C | 5.3mg | 13% | |
| Vitamin A | 0.8mg | 42% | |
| Iron | 0.1mg | 1% | |
| Calcium | 31.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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