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 information
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
Special Equipment
an adjustable-blade slicer
Preparation
Step 1
Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.
Step 2
Stir together cream, yogurt, horseradish, and salt in a bowl.
Step 3
Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.
