Like grandmother used to make

  (Carolyn Cole / Los Angeles Times)

 

Active Work Time: 25 minutes

Total Preparation Time: 3 1/2 hours

CABBAGE AND VEGETABLES

1 head cabbage, washed, cored and cut into 6 wedges

4 large shallots, peeled

4 carrots, cut into thirds, or 20 baby carrots

4 small turnips, peeled and quartered

4 baking potatoes, peeled and quartered

1 celery root, peeled and quartered

Salt

Freshly ground pepper

* Bring cabbage, shallots, carrots, turnips, potatoes, celery root and salt and pepper to taste to boil in water to cover. Reduce heat and simmer, covered, until vegetables are tender, 25 to 30 minutes.

HORSERADISH MUSTARD CREAM

2/3 cup whipping cream, whipped

3 tablespoons horseradish

3 tablespoons Dijon mustard

2 tablespoons mayonnaise

* Combine whipped cream, horseradish, mustard and mayonnaise in small bowl. Taste and adjust horseradish and mustard as needed. Refrigerate until chilled.