Carote al Rafano (Carrots with Horseradish)

Serves 6

Gourmet Magazine, august 2006

• 2 pounds carrots
  
• 6 cups ice water
  
• 2 tablespoons fresh lemon juice
  
• 1/2 cup heavy cream
  
• 1/4 cup plain whole-milk yogurt
  
• 1 tablespoon packed finely grated peeled fresh horseradish (using a Microplane rasp)
  

Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.

Stir together cream, yogurt, horseradish, and salt in a bowl.

Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.