Recipe courtesy of Steven Cook and Michael Solomonov

Carrot Chrain

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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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

Directions

  1. 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.
  2. 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.

Cook’s Note

Be sure that the Dijon mustard is certified kosher for Passover.

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