Instructions

Cook whole carrots in salted water until tender, saving 1/4 cup cooking liquid. Cut lengthwise in narrow strips. Arrange in 9x9 baking dish. Set aside. Combine cooking liquid with mayo, onion, horseradish, salt and pepper. This may be done ahead. To serve, pour sauce over carrots. Sprinkle cracker crumbs on top. Dot with butter. Sprinkle with parsley and paprika. Bake 375 for 20 minutes.