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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Adapted from the County Fair Cookbook. This uses plain horseradish, not the creamy sauce. I made this without the garnish, but I think it would be good with the sesame seeds. Ingredients:
1 lb carrot, peeled and sliced |
water (for cooking) |
3 tablespoons unsalted butter |
2 tablespoons prepared horseradish (or freshly grated) |
1 teaspoon lemon juice |
salt |
black pepper |
slivered almonds (optional) |
toasted sesame seeds (optional) |
Directions:
1. Boil or steam carrots until tender, about 5 minutes.
2. Drain and set aside.
3. Melt butter in a skillet.
4. Add horseradish and stir for about 1 minute.
5. Add carrots and cook, stirring, about 3 minutes.
6. Add lemon juice, salt and pepper.
7. Serve garnished with slivered almonds or toasted sesame seeds.
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