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| What You Need: |
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1 pound (about 8 medium-sized) carrots
2 tablespoons salad oil
2 large green peppers, cleaned and cut in thin strips
¾ cup sour cream
1 teaspoon sugar
1 teaspoon prepared mustard
1 tablespoon prepared horseradish
Salt, pepper to taste
2 tablespoons minced chives
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| How To Cook: |
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1. Scrape carrots and cut into julienne strips.
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2. Braise slowly in oil in a medium skillet until just tender, about 3 minutes.
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3. Remove with a slotted spoon to a bowl and cool.
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4. Mix with green peppers.
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5. Combine remaining ingredients, except chives and spoon over vegetables.
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6. Serve sprinkled with chives.
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