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| Matchsticks of multi-colored carrots. |
I read in a newspaper that some home-bound parents are encouraging children to see how loudly they can munch and crunch raw veggies; anything to encourage kids to eat carrot and celery sticks. I haven't posted a recipe in a while so here's a family favorite with lots of crunch from the dear departed Brasserie Jo restaurant, closed in 2018.
The recipe is in two parts - first, directions for a variation on French dressing which was the house dressing at the brasserie. Some of the dressing is then mixed with the remaining ingredients. As my home-ec teacher from 8th grade, Mrs. B, used to say, the first step is to read the recipe through first. Then, chop and mix!
Horseradish Carrots a la Brasserie Jo
House Dressing1 tablespoon Dijon mustard
5 tablespoons champagne vinegar
Juice from 1/2 lemon
6 tablespoons olive oil
1/2 cup plus 1 tablespoon vegetable oil (we use safflower oil)
1/2 teaspoon sugar
Salt & pepper, to taste
In a large bow, whisk together all the ingredients. Set aside until ready to use. Cover and refrigerate any leftover dressing to use with a salad or another vegetable dish.
Carrots
2 lbs pounds carrots, cut into bite-size sticks about 1/4 inch wide (see note)
1 1/2 teaspoons bottle horseradish
2 tablespoons chopped fresh parsley
Salt & pepper, to taste
1/3 cup House Dressing (from recipe above)
Gently toss all ingredients together in a large bowl. Serve as an appetizer with crusty bread.
Note: DO NOT be tempted to substitute prewashed, precut carrots in this recipe. Sticks cut from whole carrots taste fresher and retain their crunch when tossed with dressing.
Another note: we like horseradish, so we double the amount, using 1 tablespoon.
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| Plated! |
