12 medium carrots
1/4 c. mayonnaise
2 tsp. grated onion
2 tsp. prepared horseradish
1/8 tsp. ground nutmeg
salt to taste
pepper to taste
1/4 c. dry bread crumbs
2 tbsp. butter
1/8 tsp. paprika

Place carrots in a skillet; add 1-inch water and bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until crisp-tender. Drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-inch shell; set aside. Process the removed carrot in a blender until finely chopped. Transfer to a bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13 x 9-inch baking dish. Combine crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.

Bake, uncovered, at 275°F for 20 to 25 minutes or until tender.