Fresh Horseradish Cream
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Total: 15 mins
Whip up this rich horseradish cream for dolloping liberally over your Christmas roast (where would a good topside be without it?). Made with fiery horseradish, a spicy dash of mustard, tangy crème fraîche and a grassy pinch of fresh parsley.
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106 kcal
(per portion)
Ingredients you'll need
From your kitchen
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Zest and squeeze the juice from the lemon in to a medium bowl. Whisk in the Dijon mustard. Finely chop the parsley, both the leaves and stalks, and add it to the bowl.

  • 2.

    Peel and finely grate in the horseradish. Mix together. Stir in the crème fraîche and add a good pinch of salt and pepper. Cover and keep in the fridge till ready to serve. The horseradish will be hotter the fresher you eat it, so you can prepare the sauce, mixing everything together apart from the fresh horseradish, then grate it in just before serving.

  • Tip

    Love Your Leftovers
    Leftover horseradish cream will keep in the fridge, covered, for up to 2 days. Top bowls of veggie soup with spoonfuls of the cream, spread it on bread when you're making cold roast beef sandwiches, or whisk a spoonful with lemon juice and a splash of olive oil then use to dress bitter green salads.

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