Horseradish lends its pungent taste to
this honey-sweetened carrot and pineapple side dish.
Spring Carrots
- 1 (18-ounce) can crushed pineapple
1/3 cup horseradish
1/2 cup honey
2 tablespoons chopped red pepper or pimiento
4 cups cut carrots or beets, cooked and drained
1/4 cup toasted sliced almonds, optional
- Combine pineapple, horseradish and honey;
bring to a boil and simmer 10 minutes.
- Add red pepper and hot cooked carrots.
Stir to mix, heating if necessary.
- Sprinkle with almonds.
Makes 6 servings.
Recipe provided courtesy of Horseradish.org.
