Carrots with Filling

The preparation makes this side dish much more impressive than plain cooked carrots—and it tastes better, too!

12 large carrots (use large part only, save bottom half of carrot for salads)
Chicken broth
1/4 cup mayonnaise
4 teaspoons grated onion
2 teaspoons prepared horseradish
1/8 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted, divided
1/8 teaspoon paprika

Place carrots in a skillet; add 1 in. of chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain.
Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells.
Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings.

2 each = 172 calories, 12 g fat, 3 g saturated fat