Directions:
- Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain.
- Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells.
- Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
- Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.15 Kcal (696 kJ) | ||
| Calories from fat | 98.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 17% | |
|---|---|---|---|
| Cholesterol | 14.03mg | 5% | |
| Sodium | 182.98mg | 8% | |
| Potassium | 410.83mg | 9% | |
| Total Carbs | 15.97g | 5% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 1.99g | 4% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 0.2mg | 1% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.07 Kcal (482 kJ) | ||
| Calories from fat | 68.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 17% | |
|---|---|---|---|
| Cholesterol | 9.71mg | 5% | |
| Sodium | 126.73mg | 8% | |
| Potassium | 284.54mg | 9% | |
| Total Carbs | 11.06g | 5% | |
| Sugars | 4.71g | 27% | |
| Dietary Fiber | 2.78g | 16% | |
| Protein | 1.38g | 4% | |
| Vitamin C | 5.5mg | 13% | |
| Vitamin A | 0.9mg | 42% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36mg | 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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