Monday, June 24, 2013




Zesty Carrots

I’ve mentioned in other posts that my mother-in-law was a gourmet cook. “Bana,” as we called her, belonged to 30 clubs! She was a real honest to goodness club woman. Attending thirty club meetings a year must have kept her in meetings and in the kitchen quite a bit, since everyone brought “pot luck” dishes to these meetings. “Pot luck” does not describe accurately the type of food they all enjoyed. Each woman brought recipes they experimented with and seemed to be in competition with one another as to who could make the best. I was the lucky recipient of this treasure trove of recipes.

Carrots Arranged in Casserole

When she made “The Carrots That Carrot Haters Love” for the first time, Bana said. “I want everyone to try these carrots because people love them, even if they don’t like carrots, especially children.” The kids loved to repeat that statement to their friends whenever I would serve them through the years. It definitely was one of our favorite vegetable casseroles.

After Baking

I attended a Summer Solstice party last weekend.. Summer Solstice is the longest day of the year. It is a time to use fresh vegetables from our early gardens. My Zesty Carrots was the perfect potluck to bring along. Carrots are soooo good for you. One cup of carrots are equal to only 52 calories. They are low in saturated fat, have no cholesterol, high in dietary fiber, manganese, niacin, potassium, thiamin, Vit. B6 and Vitamin C. It has all the functions of vitamin A for vision. It’s anti-oxidant properties help prevent cancer.


The extra “kick”added to the recipe is horseradish. That's the zesty part. The horseradish gives it just the right amount of tartness and works well to balance the natural sugar in the carrots. I always serve them warm but find they are also very good cold as a late night snack.


Serves 6 8 large carrots ¼ cup water (from carrot pan) 2 t. grated onion 2 T. horseradish ½ t. salt ½ cup mayonnaise ½ t. pepper ¼ cup fine bread crumbs or cracker crumbs 1 T. butter

l. Cook and spread 8 carrots that have been cut into lengthwide strips in a baking dish. 2. Mix and pour over carrots: 2 T. horshradish, ½ t. salt, 2 T. grated onion, ¼ cup water from carrots, ½ cup mayonnaise, ½ t. pepper. 3. Top with a mixture of : ½ cup breadcrumbs, 1 T. softened butter 4. Bake at 375 degrees for about 20 minutes. Garnish with parsley. I almost always double this recipe.

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  1. Sounds good. Nice that you got those recipes. Personally, I love carrots.

  2. I've heard raves about these carrots and I love carrots so I can't wait to try this recipe! thanks for sharing

  3. Hi Cheryl!
    I finally made the time to catch up on all you have been doing...
    Wow! Such beautiful, meaningful art.
    I am so happy to see it all selling too! How wonderful it must be to know people really connecting with your artwork. That is just fantastic. ♥♥♥

  4. Sounds so yummy, Cheryl! and I loved hearing this about your mother in law ;)

  5. I love carrots and your MIL's recipe sound delish. I may try this dish some time. Great to see your work keeps selling, congrats! Awesome work.

  6. I will definitely try them !

  7. Hi Cheryl! A great recipe passed to another generation, priceless! I'm sure this is one vegetable recipe that we can use to trick kids who are picky eaters.


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