Carrots, radishes, and horseradish herb sauce


Apparently I’m feeling nostalgic this month. Did I tell you that I got more than a little verklempt (and more than a little pissed off) when I found out they canceled Gourmet magazine? The BEST magazine ever? Well, this recipe is a very distant cousin of a recipe in the big yellow book. Theirs is for winter vegetables in a horseradish butter sauce. Mine is a springy-er version.

Carrots & Radishes with horseradish herb sauce

  • 1 bunch fresh carrots, scrubbed with ends still on (but leaves removed)
  • several radishes—half as much as there are carrots
  • 1/4 c. olive oil (or other oil or butter)
  • 2 T. horseradish
  • 1 1/2 T. white balsamic vinegar (or other)
  • 1 t. honey
  • 1 t. or so sea salt
  • 2 T. fresh herb minced—dill, parsley, thyme, or a combination thereof
  • fresh ground pepper to taste

In a small bowl, whisk together everything except the carrots and radishes. Set aside.

Scrub your carrots but do not peel them. Trim the leaves off but leave the very tip of stubbly end. If they’re nice small carrots, you can leave them whole—otherwise cut in half lengthwise as necessary (I like to keep them long, it’s pretty). Trim the ends off your radishes and cut them into matchsticks.

Place carrots in a steamer basket. When it starts to boil, wait one minute and then add the radishes. Steam only until fork tender—err on the side of underdone as you want these a little firm and they will continue to cook a bit after you remove them from the heat.

Place carrots and radishes on a platter and spoon the horseradish sauce over the top. Serve hot or cool—it’s great both ways.


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