Fresh Horseradish Cream

Prep: 15 mins

Cook: nil

Whip up this rich horseradish cream for dolloping liberally over your Christmas dinner (where would a good roast beef be without it?). Made with fiery fresh horseradish, a spicy dash of mustard, tangy crème fraîche and a grassy pinch of fresh parsley.

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Ingredients you'll need

1 lemon
2 tbsp Dijon mustard
A handful of flat leaf parsley
A thumb of fresh horseradish
200ml crème fraîche

From your kitchen

Sea salt
Freshly ground pepper

Step by step this way

1.
Zest and squeeze the juice from the lemon into a medium bowl. Whisk in the Dijon mustard. Finely chop the parsley, both the leaves and stalks, and add it to the bowl.
2.
eel and finely grate in the horseradish. Mix together. Stir in the crème fraîche and season with a good pinch of salt and pepper. Cover and keep in the fridge till ready to serve.

Tip
KEEP THE HEAT 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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