2.5 lbs cooked and grated carrots, cut into medallions
Molho:
3 tablespoons unsalted butter or margarine at room temperature
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
3 tablespoons chopped fresh horseradish
2.5 lbs cooked and grated carrots, cut into medallions
Molho:
3 tablespoons unsalted butter or margarine at room temperature
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
3 tablespoons chopped fresh horseradish
Place the carrots in a pan
Whisk together the butter or margarine and lemon juice
Add the grated lemon zest and chopped horseradish
Combine with the carrots
Ladle the sauce over the carrots, stirring slightly
Serves 4 people.
