Horseradish Sour Cream For Sameh Wadis Carrots Food

HORSERADISH CREAMED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain. , In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat. , Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

HORSERADISH SOUR CREAM SAUCE

Steps:

• Mix all ingredients together in a bowl.
• Add more horseradish, lemon juice, or salt to taste.
• Refrigerate 4 hours to allow flavors to meld and get spicier. Happy dippin'! Beckie

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

LEMON-HORSERADISH SAUCE

Steps:

• Combine sour cream, lemon zest and juice, and horseradish in a small bowl; season with salt. Serve with gefilte fish.

BABY CARROTS WITH HORSERADISH SAUCE

Steps:

• Cook carrots in water until tender.
• Drain carrots, reserving 1/4 cup liquid.
• Combine reserved liquid with next 5 ingredients.
• Preheat oven to 375 degrees.
• Place carrots in lightly greased 8 inch square baking dish.
• Pour sauce over top.
• Sprinkle with cracker crumbs; dot with butter.
• Sprinkle with paprika.
• Bake 14 to 20 minutes or until heated through.

MOM'S ZESTY CARROTS WITH HORSERADISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
• Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

HORSERADISH CREAM

Steps:

• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Garnish with chopped chives and serve with short ribs.

NIFTY CARROTS

Steps:

• Boil or steam carrots, reserving carrot water.
• I always steam them to preserve the carrot flavor.
• Place cooked carrots in a shallow casserole.
• Combine the rest of the ingredients, pour over carrots and mix.
• I use alot of horseradish because we like it.
• You can use less if you want.
• Note: The original recipe calls for bread crumbs mixed with the butter on top.
• I didn't care for it and I always omit this.
• If you want to try it, melt the butter, mix with breadcrumbs and sprinkle on top.
• Bake at 375 F.
• for 30 minutes or until horseradish sauce is bubbly.

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

SOUR CREAM & HORSERADISH SAUCE

Steps:

• Mix all ingredients together, chill for 30 minutes so flavors blend.
• Great with grilled steak, ham or even potato puffs.

SAMEH WADI'S WHEAT BERRIES WITH CARROTS, HARISSA YOGURT AND DATES

Steps:

• In a colander, drain the soaked grains and shake dry. In a medium saucepan with a tight lid, heat the olive oil. Add the grains and cook over moderately high heat, stirring continuously until dry and sizzling, about 1 minute.
• Add stock and bring to a simmer. Simmer, uncovered, until the liquid just reaches the top level of the grains, about 8 to 10 minutes. Reduce heat to very low, cover and continue to cook until liquid is absorbed and grains are cooked through, 10 to 20 minutes. (Start tasting after 10 minutes; grains should be just tender at the heart. Add more liquid 2 tablespoons at a time if the pan becomes dry.) Turn off heat and set aside, covered, 15 to 30 minutes, to steam.
• Heat oven to 400 degrees. Spread out the carrots in one layer on a baking sheet, drizzle with oil, sprinkle with salt and toss to coat. Roast until brown around the edges and tender all the way through, 15 to 20 minutes.
• In a small bowl, combine yogurt, lemon juice and harissa and whisk until combined. Taste and adjust seasonings with harissa and salt. The consistency should be thick but pourable; add more lemon juice or water as needed.
• When ready to serve, fluff the grains with a fork. Spoon onto a serving platter or wide shallow bowl; arrange the carrots in a circle on top, then sprinkle with dates. Drizzle yogurt over top and garnish with mint, dill and a drizzle of olive oil. Serve hot, warm or at room temperature.

SOUR CREAM AND HORSERADISH SAUCE

Steps:

• Mix all the ingredients in a small bowl.
• Cover and let stand at room temperature for 1 hour for the flavors to blend.
• Refrigerate any leftovers.

BAKED HORSERADISH CARROTS

Steps:

• Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.

HORSERADISH SOUR CREAM (FOR SAMEH WADI'S CARROTS)

Steps:

• Combine all ingredients in a small bowl and mix well.