Carrot-Horseradish Cream

Carrot-Horseradish Cream

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  • 2 carrots, peeled and sliced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 1 tablespoon creamy horseradish sauce, or to taste


Cook carrots in boiling water until very tender. Place carrots and remaining ingredients in a food processor or blender and puree until very smooth.

Store in the refrigerator, but serve at room temperature.

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