CURRIED CARROTS WITH CRUNCHY PEANUT TOPPING

Curried Carrots with Crunchy Peanut Topping image

My homegrown carrots are sweet and tender. When I have a bumper crop, I use this recipe to make the most of them. Warm curry spice and crunchy peanutty topping make this a no-leftovers dish. If you want to add a burst of green, use half carrots and half broccoli florets. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds fresh carrots, cut into 1/2-inch slices
2 medium onions, halved and sliced 1/4 in. thick
3/4 cup mayonnaise
1/3 cup half-and-half cream
1 to 2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
20 Ritz crackers, crushed (about 1 cup)
1/2 cup chopped salted peanuts
2 tablespoons butter, melted

Steps:

Preheat oven to 350°. In a large saucepan, bring 2 in. of water to a boil. Add carrots; return to a boil. Reduce heat; simmer 4 minutes. Add onions; return to a boil. Reduce heat; simmer until carrots are tender, 4-5 minutes. Drain vegetables; return to pan., Whisk together mayonnaise, cream, curry powder, salt and pepper. Pour over vegetables; toss to coat. Transfer to a greased 11x7-in. or 8-in. square baking dish. Combine crushed crackers and peanuts; sprinkle over carrots. Drizzle melted butter over top. Bake, uncovered, until bubbly, 20-25 minutes.

Nutrition Facts : Calories 438 calories, Fat 35g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 820mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 6g fiber), Protein 6g protein.