The Kelley family Thanksgiving meal doesn’t happen without these two family favorites-Horseradish Carrots and Creamed Onions. I could have forgotten the turkey and been okay, but not these two dishes! Courtesy of my mother-in-law, the famous Miss Pat (an inspiration and one heck of a cook).
Carrots will add color to your Thanksgiving table and plate, not to mention they’re good for you, with lots of beta carotene and vitamin D. Charlie is not a carrot fan, but he loves these, and this is about the only way he’ll eat them. So if you’ve got a finicky, non-carrot lovin’ family member, this might just do the trick…as long as they like horseradish. But, I promise the horseradish is not overwhelming. Put a little carrot kick on your table this Thanksgiving, and let me know how you like them. Alright, up next— peanuts and onions…and I’m not talking about Charlie Brown and vidalia either 🙂
The second ‘must-have’ Kelley family Thanksgiving favorite (again, courtesy of my mother-in-law, Miss Pat) is Creamed Onions. We never had any dish like this growing up in MS and boy, what I missed all my life!! I would have never put onions and peanuts together and just reading through the ingredients, you may think the same thing. But trust me, this is simply delicious!! It will be on the table on Thursday, along with the carrots, turkey, stuffing, fresh green beans, mashed potatoes and homemade cranberry sauce/relish. We’re having hot mulled wine, mixed nuts sauté and a shrimp ball before the meal and then plenty of pumpkin pie for dessert. What’s going to be on your table this Thanksgiving? Let me know what your unusual family favorites are! Happy Thanksgiving to you all–I hope this day and all to come are full of friends, family, good food and grateful hearts.
- 3 tablespoons butter
- 2 1/2 tablespoons flour
- 2 jars (15 ounces each) holland-style whole onions (reserve the juice-should measure about 1 1/2 cups)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1/4 cup milk
- Salted cocktail peanuts
- Make a white sauce by melting butter over medium high heat in a saucepan.
- Add in flour and stir to blend well. Cook until bubbly while stirring constantly.
- Slowly pour in reserved onion juice to make sauce (exact amount of juice needed depends on desired consistency), while stirring constantly with a wire whisk.
- Add Worcestershire sauce and salt and pepper to taste.
- Pour in milk and stir well to blend. Allow to simmer over low heat for a few minutes to thicken. Once sauce has thickened up, remove from heat and fold in onions, gently blending.
- Pour into a shallow, flat casserole (about 2 quart) and sprinkle peanuts on the top.
- Bake in a 350 degree oven until heated through
- 8 medium sized carrots
- 1/2 cup mayonnaise
- 2 tablespoons grated onion
- 2 tablespoons horseradish
- Salt & pepper to taste
- Crushed buttery cracker breadcrumbs (may use regular breadcrumbs)
- Peel and slice carrots. Place in a saucepan, cover with water and cook on stovetop until tender.
- In a small bowl, mix together mayonnaise, grated onion and horseradish.
- When carrots are done, remove pan from heat, drain carrots and return them to saucepan to mix. While carrots are still warm, stir in mayonnaise mixture and blend gently until carrots are well coated. (May use larger amounts of mayonnaise, onions and horseradish if needed in order to coat carrots well).
- Sprinkle in salt and pepper to taste and lightly blend.
- Pour mixture evenly into a greased small casserole dish and sprinkle with paprika.
- Toss breadcrumbs evenly on top and bake at 350 degrees for about 15 minutes or until heated through.