When we travel north I've been told that I can't take the kitchen back with us.
I tend to buy vegetables when on sale and it's crunch time and I need to eat 'em asap. It's a shame the weather is so hot, the crockpot would be making soup.
Adapted recipe from Coastal Living , which I found on Pinterest. Looked interesting and I thought I would give it a try.
2 pounds carrots, peeled and sliced
2/3 cups mayo ( used Kraft Chipotle Mayo)
2 tablespoons grated onion
2 tablespoons prepared horseradish
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. Worcestershire sauce
1 cup breadcrumbs or panko
1/4 cup butter, melted
* I also added to taste Thai Chili Garlic Paste ( really wanted it to be Zesty)
Peel and scrape carrots and boil 5 mins or until tender
Drain but reserve 3 tablespoons of the liquid from the carrots.
Spoon carrots into a greased dish and set aside.
Combine the mayo, onions, reserve carrot juice, salt and pepper, horseradish and Worcestershire sauce and to taste if you add it the Thai Chili Garlic Paste.
Add the above mixture to the carrots and sprinkle with panko.
Pour melted butter over the panko.