6 to 8 lg. carrots
1/4 c. carrot liquid
2 tbsp. grated onion (or chopped fine)
2 tbsp. horseradish
1/2 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. cracker crumbs
Butter
Paprika

Cut up carrots in 1/2 inch slices. Cook in water with the salt and pepper until tender. Drain and reserve the liquid. Mix together the onion, horseradish, mayonnaise and 1/4 cup of the carrot liquid. Stir in the cooked carrots.

Place in a buttered baking dish and top with the cracker crumbs some pieces of butter and sprinkle with paprika. Bake at 375 degrees until slightly brown.