|
Place carrots in a skillet; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until crisp-tender. Drain. Cut a thin length-wise slice out of each carrot. Scoop out carrot, leaving a 1/4-inch shell; set shells aside. Process the removed carrot in a food processor or blender until finely chopped. Transfer to a bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a 9x13x2-inch baking dish. Combine crumbs; 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375 for 20-25 minutes or until tender.
|
