KCB 11.15: Horseradish Cream
Horseradish Cream
This delightfully simple accompaniment can be used as a relish, dip, or sauce and features the pungent horseradish (Armoracia rusticana). The root of the plant is grated and mixed with sour cream in this centuries-old European condiment. The pungent flavour of horseradish is due to the volatile essential oils it contains. If horseradish is cooked, however, most of its pungency disappears. If using fresh horseradish, do not allow the grated horseradish to sit around after grating it quickly loses its pungency. Fresh horseradish can be obtained from good green-grocer shops. If fresh horseradish is unavailable, substitute with good quality dried horseradish powder. Serve with Potato Pakoras or Buckwheat Puffs.
• PREPARATION TIME: A few minutes
• YIELD: 1 cup (250 ml)
• YIELD: 1 cup (250 ml)
• 3/4 cup (185 ml) sour cream
• 1 teaspoon (5 ml) fresh lemon juice
• 2 tablespoons (40 ml) freshly grated horseradish or dried horseradish powder
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) sugar
• 1 teaspoon (5 ml) fresh lemon juice
• 2 tablespoons (40 ml) freshly grated horseradish or dried horseradish powder
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) sugar
1. Place the sour cream in a bowl and beat until smooth. Add the lemon juice, horseradish, salt, pepper, and sugar and fold lightly. Chill, or serve at room temperature.
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