2 1/2 Lb. Carrots, julienne
Onion salt to taste
Pepper to taste
1/2 Cup Mayonnaise
1 Tbsp. Horseradish
1 Tbsp. Mustard
2 Tbsp. Butter, softened
Paprika
Cook carrots; drain, reserving liquid. Put carrots in a baking dish; add onion salt and pepper to taste. Cover with a mix of mayonnaise, horseradish, mustard, butter and reserved liquid. Top with paprika. Bake at 375¼ for 15 to 20 minutes.
