Carrots with horseradish

Yield: 4 servings

Measure 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

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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