It is now, officially, the Holiday Season (not like at Hobby Lobby where Christmas decor is displayed in July… that is just asinine).
I don’t know about you, but, I am convinced that time went slower as a child. This time of year brought days and days of agony; waiting for Christmas was like being put in timeout for a month! Nowadays, I understand why all of the adults around me looked so frantic this time of year; when you grow up life goes into hyperdrive and the holidays are warp speed.
As with the Fall season, the Holidays translate to all things food in my life. The smell of my Grandma Buffs house on Christmas Eve was always prime rib and mashed potatoes, while my Grandma Zahn, who found herself to be something of a gourmand, left the air smelling rich and savory, with sweet spice lingering around the edges on Christmas day. Each side of the family had their staple dishes, which even now have the power to transport me to another time.
Winter Carrots were a Zahn tradition. As a kid I wasn’t very fond of them, the tang of the horseradish was a little much for my under developed palette. Now, however, I can’t get enough! They are one of my absolute favorite side dishes. This recipe may be a little different from the Kraft Mayo schmeered version from my youth, but I promise you it is equally as delicious.
-WINTER CARROTS-
What you will need:
1 pound of carrots, peeled and cut into 3 inch strips
1/4 cup soy free vegenaise
2-3 tbsp horseradish
1/4 cup sweet onion, diced
salt and pepper to taste
2 tbsp butter, melted
3/4 cup cashew flour
Peel, rinse, cut, and cook your carrots (until they are tender but not soft).
In a small bowl, mix together the vegenaise, horseradish, onion, salt and pepper until smooth.
Strain the cooked carrots and place them into a baking pan (9×9), pour the cream mixture over the top.
Mix together the butter and cashew flour. Drop in small clumps over the carrots.
Bake at 350 degrees for 15 minutes (or until the cashew flour is lightly browned).
The savory aroma filling your kitchen will make every mouth on your street water. Though these carrots may not seem like anything special, I promise you, they are a dish you will keep in your recipe rolodex for years to come. How I lived without them for so long is beyond me!
What dish takes you back? Is it the classic green bean casserole with cream of mushroom soup and french onions!? (I would kill for that right about now…) An appetizer, dessert?! What is it, I’m dying to know (so I can recreate it for the holidays!).
xx
