Boiled Carrots with Prepared Horseradish

March 11, 2013

This is especially pretty made with a mix of orange and purple carrots, and even nicer if you flute the carrots lengthwise with a channel knife before slicing them—this results in slices with pretty scalloped edges. A channel knife is handy for cutting decorative strips of citrus zest, too; you can pick one up in nearly any gourmet shop.

Recipe notes

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Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

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A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Dulce de Leche

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