Admittedly, I'm unstylishly late to the horseradish lovers party. It just wasn't something (probably one of the only things) that I never ate growing up. Not because I didn't like it, but because we just didn't have it our fridge. But, like anyone who suddenly develops full-on adoration for a previously unknown thing, I'm all in. It's slightly sweet and spicy, a little hot, and tangy enough to alert your tongue and nose. Not actually a radish, this herb is related to the turnip, cabbage and mustard. Thought to have first been grown in Southern Russia and Eastern Ukraine, horseradish has many uses that vary according to country and region. In this case, it's mixed in with cream, yogurt and lemon as a dressing for a lovely Northern Italian summer carrot salad.
The basics: Cream, lemon juice, horseradish, yogurt and carrots - that's all folks!
Carrots with Horseradish (Carote Al Rafano) Adapted from Italy The Beautiful Cookbook, by Lorenza De Medici
1 lb. carrots
1/4 cup heavy cream
1/4 cup plain yogurt
6 Tbsp. horseradish (jar or grated fresh)
salt and freshly ground pepper to taste
Fresh parsley for garnish.
Wash and peel the carrots. Place in a bowl of cold water with a few ice cubes and the juice of one lemon. Refrigerate for a couple of hours. Dry the carrots and peel by pressing firmly on the carrot with the vegetable peeler to get wide, flat strips.
Blend the cream and yogurt, add the horseradish with salt and pepper to taste.
Arrange carrots on a plate, top with as much of the horseradish mixture as desired.
Garnish with fresh parley, radishes or other herbs of your choice.
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