One of my favorite appetizer dishes from Brasserie Jo in Boston has to be the carrots they kindly serve as you are seated. They are tangy, spicy and crunchy…the trifecta of yum, and definitely unforgettable for their unconventional taste. Especially, along side their crunchy French bread.
Now I am hungry.
Since we love these appetizers a whole bunch, we wanted to be able to make them and have them anytime we wanted. So, here we gave a crack at making the dish after some research online. They came out great, and our kids thought they came out better than at the restaurant! Yes, better! This may be our new app to make for our family get togethers, like our annual Easter egg hunt in a few.
1 lb of carrots, washed and peeled
3 tablespoons prepared horseradish
1 clove garlic, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Prepare a cold water bath in a large bowl.
Cut carrots into sticks lengthwise; now, the sticks don’t have to be identical as that adds to the charm and rustic feel of this app. Then submerge the cut carrots in the water bath.
Let them soak for roughly an hour.
Drain the carrots then dry very well with a paper towel.
In a bowl mix all the ingredients together; coating the carrots well.
Cover the bowl and set aside to marinate for two hours.