| 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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