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Fresh Horseradish Cream
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.
Ingredients
- 1 lemon
- 2 tbsp Dijon mustard
- A small handful of flat leaf parsley
- A thumb of fresh horseradish
- 200ml crème fraîche
- Sea salt
- Freshly ground pepper
Prep: 15 mins | Cook: nil
Method
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.
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