Baked Stuffed Carrots

12 medium carrots, peeled 1/4 cup mayonnaise 4 tsps grated onion 2 tsps prepared horseradish 1/8 tsp ground nutmeg salt and pepper to taste 1/4 cup dry bread crumbs 1 tbsps butter, melted, divided 1/8 tsp paprika

Place carrots in a skillet; add 1" of water. Bring to a boil. Reduce heat; covr and simmer for 10-15 min or until crisp-tender. Drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4" shell; set aside. Process the removed carrot in a food processor or blender until finely chopped. Transfer to a bowl; add mayo, onion, horseradish, nutmeg salt and pepper. Spoon into carrot shells. Place in a greased 13x9x2" baking dish. Combine crumbs, 1 tbsp butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered at 375 degrees for 20-25 min or until tender.

Although these are very good...they are very tedious to make.....but they look great on a plate and impress your company.