Carrot Chrain

Name: Carrot Chrain
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: jewish-cooking
Ingredients: 2 large carrots; 1 tablespoon olive oil, plus more for drizzling; Kosher salt; 2 tablespoons prepared horseradish, plus more if needed; 1 teaspoon Dijon mustard, plus more if needed (see Cook's Note); 1 teaspoon sugar; Torn mint leaves, for garnish

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

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2 large carrots

1 tablespoon olive oil, plus more for drizzling

Kosher salt

2 tablespoons prepared horseradish, plus more if needed

1 teaspoon Dijon mustard, plus more if needed (see Cook's Note)

1 teaspoon sugar

Torn mint leaves, for garnish

Directions

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11m Easy 96%

CLASS

Peel the carrots and grate on the fine holes of a box grater. Heat the olive oil in a medium skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring constantly, until the carrots are softened but not brown and any water has evaporated, about 3 minutes.
Transfer to a bowl. Add the horseradish, Dijon mustard and sugar. Mix well, taste and add more salt, Dijon mustard and up to 2 more tablespoons horseradish if you like. Finish with a drizzle of olive oil and some torn mint leaves.