Brasserie Jo Carrot Crudites

2 lbs. carrots
1 tbsp. fresh grated horseradish
2 tbsp, prepared horseradish
1 clove of garlic chopped
1 tbsp. Diion mustard
4 tbsp. melfor vinegar
2 tbsp. olive oil
l~ cup chopped parsley
salt & freshly ground pepper

1. Peel and Cut carrots in 4 in. long sticks. Set aside in cold water for approximately 1 hour.

2. Drain and pat dry very well. Put in bowl and add all remaining ingredients. Toss verywell together. Season to taste with salt and pepper. Set aside for approximately 2 hours before serving to ensure carrots absorb all seasoning.

3. Serve in a small serving dish.