Invigorating Carrots

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• 1 pound carrots, scrubbed or peeled, cut in matchsticks

• kosher salt

• 1 tablespoon grated horseradish root (fresh best; jarred adequate), or more to taste

• 2 tablespoons lemon juice

• 1 tablespoon white wine vinegar

• 1/4 cup olive or other favorite oil

• black pepper

• 1/4 cup minced parsley

Blanch the carrots by dropping into 4 cups rapidly boiling salted water. Cook a minute or two, until just crisp-tender. Drain and drop in ice water for a minute; drain again, thoroughly. Pat with a towel. Whisk together horseradish, lemon juice, vinegar, and 1/2 teaspoon salt. Whisk in oil, copious freshly ground pepper, and parsley. Toss with carrots; serve room temperature or chilled.

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