2000s Recipes + Menus
Carote al Rafano
Carrots with Horseradish
Serves6
- Active Time:20 min
- Start to Finish:1 3/4 hr (includes chilling)
ADAPTED FROM SIGLINDA SCARPA
August 2006
The handmade bowls crafted by Italian ceramic artist Siglinda Scarpa are the perfect vessel for these vibrant carrots mixed with tangy yogurt, smooth cream, and snappy horseradish.
- 2 lb carrots
- 6 cups ice water
- 2 tablespoons fresh lemon juice
- 1/2 cup heavy cream
- 1/4 cup plain whole-milk yogurt
- 1 tablespoon packed finely grated peeled fresh horseradish (using a Microplane rasp)
- Scant 1/2 teaspoon salt
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Special equipment:
an adjustable-blade slicer
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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.
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Stir together cream, yogurt, horseradish, and salt in a bowl.
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Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.
Cooks' Note: Finished dish can be chilled up to 4 hours.
- Keywords
- siglinda scarpa,
- vegetarian,
- carrot,
- starter,
- web-exclusive recipes
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