Baked Stuffed Carrots

Baked Stuffed Carrots
If you want to add more lacto ovo vegetarian recipes to your recipe box, Baked Stuffed Carrots might be a recipe you should try. This side dish has 166 calories, 2g of protein, and 11g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes roughly 55 minutes. If you have salt and pepper, ground nutmeg, mayonnaise, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Baked Carrots, Baked Horseradish Carrots, and Easy Baked Carrots.

Instructions

1
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.
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CarrotCarrot
WaterWater
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Frying PanFrying Pan
2
Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.
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CarrotCarrot
Pasta ShellsPasta Shells
3
Place the removed carrot in a food processor; cover and process until finely chopped.
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CarrotCarrot
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Food ProcessorFood Processor
4
Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells.
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Salt And PepperSalt And Pepper
HorseradishHorseradish
MayonnaiseMayonnaise
CarrotCarrot
NutmegNutmeg
Pasta ShellsPasta Shells
OnionOnion
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BowlBowl
5
Place in a greased 13-in. x 9-in. baking dish.
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Baking PanBaking Pan
6
Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots.
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CarrotCarrot
PaprikaPaprika
ButterButter
7
Drizzle with remaining butter.
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ButterButter
8
Bake, uncovered, at 375° for 20-25 minutes or until tender.
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OvenOven
DifficultyHard
Ready In55 m.
Servings6
Health Score5
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