1 lb. carrots
2 tbsp. grated onion
2 tbsp. horseradish
1/2 c. mayonnaise
1/2 tsp. salt (optional)
1/4 tsp. white pepper

Julienne carrots and cook until tender and crisp. Drain, but reserve 1/4 cup carrot cooking water. Combine the remaining ingredients and add the carrot water. Put carrots in a baking dish and pour sauce over the top. Sprinkle buttered bread crumbs over top and garnish with paprika. Bake at 375 degrees for 15-20 minutes.