Reviewed: May 17, 2012

This was awful, had no flavor, was very bland, not impressed with this at all. I will stick to my mac and cheese recipe.

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Reviewer:

bcornette

Reviewed: Feb. 22, 2012

Very yummy you need to soften the carrots before you put in the oven otherwise it takes forever.

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Reviewer:

Lena_Lodahl

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Cooking Level: Intermediate

Home Town: Beeville, Texas, USA

Living In: Joplin, Missouri, USA

Reviewed: Dec. 29, 2011

I made these for Christmas dinner but I added some parsnips and steamed everything before assembling. I like my carrots to still be tendercrisp so I only steamed them for about 10-15 mins. I would add more horseradish as I am a fan but my BF mum is not so much and this dish was perfect for her. I didn't have cornflakes so I used some whole-wheat crackers that I ground in my food processor for the topping and it worked great. 3 stars as is but with more horseradish I would rate this 4 stars.

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Reviewer:

Silvergirl

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Cambridge, Ontario, Canada

Reviewed: May 15, 2011

Looks interesting. Odd, no mention of broccoli in the recipe but there it is in the photo. Taking it (-broccoli) to a church function will rate later

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Reviewer:

aashka

Reviewed: Mar. 2, 2011

I really liked the flavor of the carrots, but the sauce and breadcrumbs did NOTHING for me. I ended up scraping it all off and just eating the carrots. No one else would eat this, even after scraping off the cream/topping and my son usually loves carrots. I won't be making this again.

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Reviewer:

Wittygrl19

Reviewed: Jan. 4, 2009

I liked this recipe b/c carrots are something I never know what to do with to make them different. I like spicy food, so the amount of horseradish was almost not enough for me, I will try extra next time. I chopped fresh carrots and cooked about 20 minutes, they needed either a longer cooking time or to be steamed halfway or so first. I did not have cornflakes so I used breadcrumbs, I think potato chips would be good to try. Also, I did not have light cream so I used 1/4 cup heavy cream and a 1/4 cup milk.

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Reviewer:

Holly033

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Reviewed: May 20, 2008

Was good, but nothing special. I'm not a huge horseradish fan, but the flavor was not too strong. I will probably keep looking for a good carrot recipe.

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Reviewer:

Sandra G.

Reviewed: May 11, 2008

I really liked the flavor of this! The second time I made it, I did make a few adjustments. Used milk instead of cream, cut down the mayo and butter by half and used crushed saltine crackers. I also used fresh carrots that I partially steamed before baking so it wouldn't take quite so long for them to cook through.

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Reviewer:

MUB

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

Reviewed: May 7, 2008

Excellent! If you're pressed for time, you can mix the cream, horseradish mixture in a jar and shake it. I used my own home grown horseradish and it was great. I parboiled fresh baby carrots. I've made these several times and they were great every time.

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