Friday, February 20, 2009

Carrot Wasabi?!

Technically, carrot wasabi can't exist. That's so because wasabi is a special variety of horseradish that only grows by some mountain streams in Japan. On the other hand, if you know wasabi as the blazing spicy green horseradish side dressing that you get at your favorite Japanese sushi place, then it's only a small stretch of the culinary imagination to envision a carrot-horseradish preparation that will do nicely as a wasabi stand-in, albeit orange. This recipe is very simply made and will clear your sinuses as you make it, if your horseradish is adequately potent. The recipe is simplicity itself, one I came up with to enhance the originality of my dishes in the Iron Chef Oakton: Battle Carrot competition and I think it was a success.  Since the horseradish, garlic and mustard "bring the punch to the party", there is no reason a similar dish couldn't be prepared using winter squash, beets or any other pulpy vegetable instead of carrots. Let me know how you like it!


  2 Large steamed carrots
  3 Tbs dry mustard
  2 cloves garlic, minced
  2 Tbs prepared white horseradish, drained
  2 teaspoons salt                                                                   

Combine all ingredients in food processor or with a stick blender. Process mixture until smooth, about 2 minutes. For a superior presentation, put a heaping spoonful on a thick carrot round that has part of the heart removed, then place one on the side of each dinner plate. Goes particularly well with stir-fry, savory pastries, and spring rolls and provides a serious sinus tingle with any dish. A little dab'll do ya.

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