Carrots With A Kick

• 1/2 of a small horseradish root
• juice of 1/2 lemon
• 1 tablespoon white wine vinegar
• 1 teaspoon dried mustard
• 2 tablespoons olive oil
• 1/4 teaspoon sugar
• 14 ounces fresh carrots
• salt and pepper to taste
• 2 tablespoons curly leaf parsley or cilantro (optional)

1. Mix the lemon juice, oil, vinegar, mustard, and sugar in a medium sized bowl.
2. Peel the horseradish root. Chop in half and if there is a "woody" as I call it center, remove it. Then thinly slice the horseradish into strips. Add to the bowl with the liquids.
3. Peel the carrots and cut into thin strips about 4 inches long. Have the width be about two times larger then you would to julienne carrots.
4. Add the carrots to the horseradish mixture and refrigerate for 5-10 minutes, allowing the flavors to seep in to the carrots. Remove and salt and pepper to taste. If desired, sprinkle some roughly chopped parsley or cilantro over the dish to add an extra texture, color, and slight flavor.

horseradish root, lemon, white wine vinegar, mustard, olive oil, sugar, carrots, salt, curly leaf parsley

Taken from food52.com/recipes/10827-carrots-with-a-kick (may not work)