Carrots with Horseradish


  • 2 lb carrots
  • 6 cups ice water
  • 2 tablespoons fresh lemon juice
  • ½ cup heavy cream
  • ¼ cup plain whole-milk yogurt
  • 1 tablespoon packed finely grated peeled fresh horseradish (using a Microplane rasp)
  • Scant ½ teaspoon salt
  • + 1 more ingredients
    • Special equipment: an adjustable-blade slicer

1. Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes. 2. Stir together cream, yogurt, horseradish, and salt in a bowl. 3. Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slic...

View full recipe at SpringPad


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