Name: Carrots with Horseradish
Cook time: 20 min
Total time: 1 3/4 hr
Yield: Makes 6 servings
Ingredients: 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; an adjustable-blade slicer

Carote Al Rafano

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.

Cooks' Note:

Finished dish can be chilled up to 4 hours.

Recipe notes

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