Carrots With Horseradish Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Carrots, Peeled
1 tsp: Fresh Lemon Juice,
& Cut In 1/2" Slices,
Salt,
3 tbsp: Unsalted Butter,
Freshly Ground Black Pepper,
2 tbsp: Prepared Horseradish, OR
2 tbsp: Slivered Almonds Or,
Freshly Grated Horseradish,
Toasted Sesame Seeds,
To taste,
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
Source from luhu.jp
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
Source from luhu.jp