2 bunches (2 1⁄2 lbs.) carrots, whole 1⁄2 cup mayonnaise
1 tablespoon onion, minced
1 tablespoon prepared horseradish salt and pepper to taste
1⁄4 cup saltine crackers, finely crushed 2 Tbs. butter or margarine
Cook whole carrots in salted water until tender, saving 1⁄4 cup cooking liquid. Cut carrots lengthwise in narrow strips. Arrange in 9×9 baking dish. Set aside. Combine cooking liquid with mayonnaise, onion, horseradish, salt and pepper. This may be done ahead of time. To serve, pour sauce over carrots. Sprinkle cracker crumbs on top. Dot with butter. Sprinkle with parsley and paprika. Bake 375 for 20 minutes.
This is a Bevan Family Thanksgiving Favorite.