- 2 lb 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)
- Scant 1/2 teaspoon salt
- Special equipment: an adjustable-blade slicer
- 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.