| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Water |
| 8 |
oz |
Silken tofu |
| 1 |
ts |
Freshly grated horseradish |
| 1/3 |
ts |
Dry mustard |
| 1 |
ts |
Honey |
| 2 |
ts |
Olive oil |
INSTRUCTIONS
Place all ingredients in a blender. Puree on high until smooth and creamy.
Serve as a dipping sauce with turnip chips.
Per serving (1/4 cup): 71 cal, 5 g prot, 5 mg sod, 3 g carb, 5 g fat, 0
chol, 106 mg calcium
Hint: If using preserved or creamed horseradish, you may want to increase
the amount used. Remember that horseradish is rather pungent--so add
according to your taste.
From _Vegetarian Gourmet_, Winter 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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