Company Carrots

Cook the whole carrots in boiling, salted water until tender. Reserve 1/4 cup of the cooking liquid.

Drain carrots; cut lengthwise into narrow strips and arrange in shallow baking dish (8 or 9-inch square).

Combine reserved cooking liquid with mayonnaise, onion, horseradish sauce and salt and pepper.

If desired, at this point, the carrots and sauce may be refrigerated.