1⁄2 horseradish root juice of 1 lemon, strained 1 tablespoon white wine vinegar
1 teaspoon Dijon mustard pinch of sugar
2 tablespoons olive oil 400 g/14 oz carrots, cut into thin batons salt and pepper


1.Scrape the horseradish root under cold running water, chop finely and place in a bowl. Stir in the lemon juice, vinegar, mustardl sugar and olive oil and season with salt and pepper.
2. Beat the mixture.until thoroughly combined and creamy. Put the carrots in a salad bowl, spoon the horseradish sauce over them and mix well. Leave to stand for 10 minutes, then serve.

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