Heirloom Carrots and Baby Potatoes
Perreault Magazine - 105 -
Support Your Local Farmers' Market
Equal parts Mayo,
Dijon & Horseradish Sauce
& fresh pepper.
Dip and enjoy!
Using whole ingredients, fresh farm sourced and seasonal.
Trim Carrots leaving 1/4” stem. Use peeler to gently peel the skins.
Wash potatoes and add to saute pan with carrots. Add drizzle of extra virgin olive oil, rosemary stalk, sea salt & fresh ground pepper.
Bake in 350 oven for 25 mins.
Creamy Horsey Dijon Sauce