| R E C I P E S |
| 1 lb. baby carrots 2 Tbs. butter or margarine 1 Tbs. honey 1/4 tsp. Salt 1 Tbs. prepared horseradish Freshly ground black pepper to taste 3 Tbs. chopped fresh parsley |
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| 1. Place carrots on a steamer rack above gently boiling water, cover, steam until tender, about 30 minutes. 2. In a small saucepan over low heat, melt butter. Stir in honey, salt and horseradish. 3. Transfer carrots to a warm serving bowl. Add horseradish mixture and pepper and toss to mix. Sprinkle with parsley and serve immediately. |
| Baby Carrots with Horseradish |
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| Just possibly the Yamhill County Wine Kitchen's most popular recipe. |
| Note: DO NOT use Horseradish Sauce. Use only grated horseradish. |