Carrots with Horseradish

The County Fair Cookbook, p. 303

1 pound carrots, peeled and cut into ½-inch slices

3 tablespoons unsalted butter

2 tablespoons freshly grated or prepared horseradish, or to taste

1 teaspoon fresh lemon juice

Salt and freshly ground white pepper

2 tablespoons slivered almonds or toasted sesame seeds (optional)

Festive multicolored carrots, because it's about the little things.

Steam the carrots for about 5 minutes or until they are crisp-tender. Remove from heat and drain.

Melt the butter in a saucepan. Add the horseradish and stir for about 1 minute. Add the carrots and cook them for about 3 minutes. Sprinkle with the lemon juice, and season lightly with salt and pepper. 

Lightly, because the flavor here is already awesome by itself.

Stir for another minute or so, and taste for seasoning. Garnish with almonds or sesame seeds, if desired, and serve hot.

My partner had his as a side for pot pie, which was a nice combination.

My Rating: 5/5 "This isn't remotely what you'd expect, and it's... it's the best. The horseradish isn't hot at all once it's cooked in the butter. In fact, it turns kind of sweet and mellow. That, combined with the various other tastes you get here, makes this a one-of-a-kind veggie dish you won't regret trying."