Carrots with horseradish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots, Peeled |
| & Cut In 1/2\" Slices | ||
| 3 | tablespoons | Unsalted Butter |
| 2 | tablespoons | Prepared Horseradish -- OR |
| Freshly Grated Horseradish | ||
| To taste | ||
| 1 | teaspoon | Fresh Lemon Juice |
| Salt | ||
| Freshly Ground Black Pepper | ||
| 2 | tablespoons | Slivered Almonds Or |
| Toasted Sesame Seeds, | ||
| Optional | ||
Directions
1. Steam the carrots for about 5 mins or until they are crisp-tender.
Remove from heat and drain.
2. Melt the butter in a saucepan and add the horseradish of your choice and stir for about 1 min. Add the carrots and cook them for about 3 mins. Sprinkle with lemon juice, and season lightly with salt and pepper. Stir for another min or so, and taste for seasoning.
Garnish with almonds or sesame seeds, if desired and serve hot.
From the TULELAKE-BUTTE VALLEY FAIR of Tulelake, CA. Fair Dates: Sept, Wed through Sat following Labor Day, for 5 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking
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