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Baby carrots with horseradish dip
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate Easter carrots with a zesty dill horseradish mayo dip.
Ingredients:
  • 170g (2/3 cup) whole-egg mayonnaise (see note)
  • 20.00 ml horseradish cream
  • 1/2 tsp dried dill
  • 3 bunches baby (Dutch) carrots, trimmed, peeled
Instructions:
  • In a serving bowl, mix together mayonnaise, horseradish cream, and dill. Season with pepper to taste.
  • Start by bringing a generous-sized saucepan of water to a vigorous boil. Next, cook the carrots for 3 minutes, or until they reach the desired tender-crisp texture. Quickly refresh the carrots by running them under cold water. Finally, transfer them to a serving platter, season with pepper, and serve alongside the zesty horseradish dip.

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