by Anthony Chiffolo
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Anthony Chiffolo's Notes:
1 pound carrots, peeled and julienned Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
2 tablespoons onion, finely chopped Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
2 tablespoons fresh ginger, grated Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
1/2 teaspoon ground nutmeg Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
2 tablespoons prepared horseradish, well drained Ask a question about this ingredient
Place the carrots in a medium saucepan with enough water to cover. Cook for 4–5 minutes, keeping the texture al dente . Drain the water, and set the carrots aside.
Ask a question about this stepOver a low heat, combine the butter and flour, stirring frequently to prevent lumping. Add the onion, garlic, ginger, salt, pepper, cinnamon, and nutmeg,mixing well. Fold in the horseradish and cream and bring to a boil once again. Cook until the mixture is slightly thickened. Pour over the carrots.
Ask a question about this stepPlace the carrots onto a serving platter and sprinkle with fresh tarragon.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
What a superb sauce....I just made this, to serve with boiled potatoes and meatloaf. Absolutely great, creamy delicious horseradish sauce!!!!! Try topping with chopped cilantro leaves in place of the Tarragon. Thank you