Where there’s a vegetable, there’s a casserole to follow! This Carrot Casserole is a rainbow of flavor in one dish that’s perfect for a cozy weeknight dinner or a special occasion side dish. Madonna Mae Holtz’s recipe combines tender, steamed rainbow carrots with a creamy, tangy sauce made with mayonnaise, sour cream, and horseradish. The touch of honey adds a subtle sweetness, while the crushed pistachios provide a delightful crunch over top. It’s a simple yet elegant dish that’s sure to become a new favorite for the whole family (yes, that includes the picky eaters). You could even serve our Earthy Carrot Bloody Mary alongside your dinner to match your casserole.
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Mummum’s Carrot Casserole
Description
Changing the way you use carrots in your side dishes.
Ingredients
- 1 bunch rainbow carrots
- ¼ cup mayo
- ¼ cup sour cream
- 2 tbsp minced onion
- 2 tbsp horse radish
- Parsley/paprika to taste
- 1 tbsp honey
- Handful crushed pistachio
Instructions
- Slice carrots lengthways and steam in a small amount of water until just tender.
- Drain liquid.
- Combine mayo, sour cream, minced onion, horseradish, parsley, paprika in a bowl.
- Lay carrots in a casserole dish and top with sour cream mixture.
- Bake at 375 until brown (15 minutes).
- Top with sour cream mixture, drizzle with honey and sprinkle with crushed pistachios.
Recipe by Madonna Mae Holtz
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long
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