| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Sauces | 5 | Servings |
INGREDIENTS
| 1 | tb | Water |
| 8 | oz | Silken tofu |
| 1 | ts | Freshly grated horseradish |
| 1/3 | c | Beets, grated |
| 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: 75 cal, 5 g prot, 22 mg sod, 3 g carb, 5 g fat, 0 chol, 107 mg calcium From _Vegetarian Gourmet_, Winter 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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