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Difference between revisions of "Horseradish cream"
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==Horseradish cream - about this recipe== | ==Horseradish cream - about this recipe== | ||
This takes the harshness away from fresh [[horseradish]] and converts it to a lighter, creamier [[sauce]]. Use freshly [[grated]] horseradish root if you can find it or the bottled, but unadulterated horseradish if not. | This takes the harshness away from fresh [[horseradish]] and converts it to a lighter, creamier [[sauce]]. Use freshly [[grated]] horseradish root if you can find it or the bottled, but unadulterated horseradish if not. | ||
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==Ingredients== | ==Ingredients== | ||
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* 1 tub [[crème fraîche]] | * 1 tub [[crème fraîche]] | ||
* 2 tablespoons fresh [[horseradish]] | * 2 tablespoons fresh [[horseradish]] | ||
* [[Salt]] and [[freshly ground black pepper]] | * [[Salt]] and [[freshly ground black pepper]] | ||
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==Method== | ==Method== | ||
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# Add the ingredients to a bowl and mix well | # Add the ingredients to a bowl and mix well | ||
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==Serving suggestions== | ==Serving suggestions== | ||
Great with: | Great with: | ||
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* All [[beef]], especially [[roast beef]] | * All [[beef]], especially [[roast beef]] | ||
* [[Polenta and sweetcorn patties]] | * [[Polenta and sweetcorn patties]] | ||
Revision as of 12:15, 7 November 2010
Horseradish cream - about this recipe
This takes the harshness away from fresh horseradish and converts it to a lighter, creamier sauce. Use freshly grated horseradish root if you can find it or the bottled, but unadulterated horseradish if not.
Ingredients
- 1 tub crème fraîche
- 2 tablespoons fresh horseradish
- Salt and freshly ground black pepper
Method
- Add the ingredients to a bowl and mix well
Serving suggestions
Great with:
