Cook whole carrots in salted water until tender, saving 1/4 cup cooking liquid.
Cut lengthwise in narrow strips.
Arrange in 9 x 9 baking dish.
Set aside.
Combine cooking liquid with mayonnaise, onion, horseradish, salt and pepper.
This may be done ahead.
To serve, pour sauce over carrots.
Sprinkle cracker crumbs on top.
Dot with butter.
Sprinkle with parsley and paprika.
Bake at 375° for 20 minutes.
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