- Yield: 12 servings
- Prep Time: 30 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 20
- Carbohydrate Content: 3g
- Cholesterol Content: <5mg
- Fat Content: 0.5g
- Sodium Content: 70mg
- Sugar Content: 3g
Horseradish Fresh Cream
Horseradish is hot flavour, high vitamin content and a very potent anti-inflammatory. Fresh horseradish can be very difficult to find in shops and ready sauce bought in the store has absolutely no flavour. Home-made prepared horseradish is about twice as strong as store-bought versions, and lasts about 3 to 4 weeks in the fridge.
- horseradish - 1 root
- lemon juice - 2 tablespoons + extra to taste
- hot water - few tablespoons
- salt - to taste
- sugar - to taste
- crème fraîche - 1-2 tablespoons
- cranberry sauce - (optional)
- Peel the skin from the roots. The fumes of the fresh horseradish are really strong. Make sure you have a handkerchief or tissues handy.
- Wash it and throw to a small bowl with cold water and lemon juice. Leave it for about half an hour. Wipe with a kitchen paper. Wrap in cling film and put it in the freezer for about half an hour. This will protect us from tearing during shredding horseradish on a greater, and keep a nice, white colour.
- Add 2 tablespoons of lemon juice into a small bowl, because once grated horseradish starts to darken and loses its pungency and becomes unpleasantly bitter. If you are using a hand grater, try not to breathe in the fumes from the freshly-grated root. Grate root into the bowl.
- To grated horseradish add few tablespoons of hot water and season with salt, sugar and lemon juice. It should be mixed immediately after grating.
- Transfer the prepared horseradish sauce into a clean jar, and seal.
- Before serving, you can add a little of crème fraîche (1-2 tablespoons), it make the horseradish more velvety and slightly soften the hotness.
- Optionally, you can add cranberry sauce.