Directions:
- 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.
- Cooks' Note: Finished dish can be chilled up to 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.25 Kcal (742 kJ) | ||
| Calories from fat | 33.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 18.53mg | 6% | |
| Sodium | 265.79mg | 11% | |
| Potassium | 995.99mg | 21% | |
| Total Carbs | 29.97g | 10% | |
| Sugars | 16.29g | 65% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 2.4mg | 13% | |
| Calcium | 365.8mg | 37% | |
| Amount Per 100 g | |||
| Calories | 42.95 Kcal (180 kJ) | ||
| Calories from fat | 8.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 6% | |
|---|---|---|---|
| Cholesterol | 4.49mg | 6% | |
| Sodium | 64.4mg | 11% | |
| Potassium | 241.33mg | 21% | |
| Total Carbs | 7.26g | 10% | |
| Sugars | 3.95g | 65% | |
| Dietary Fiber | 1.7g | 28% | |
| Protein | 1.66g | 14% | |
| Vitamin C | 3.3mg | 23% | |
| Vitamin A | 0.4mg | 50% | |
| Iron | 0.6mg | 13% | |
| Calcium | 88.6mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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