Recipe: Horseradish Cream

Recipe Source: Lawson, Jane.  The Spice Bible.  Stewart, Tabori & Chang, New York, 2008 p. 303

This is the second stand-alone component of a soup I made a while ago.  I hate using the same book for so many recipes so close together, but the way that this recipe was structured these components really do stand by themselves as separate ingredients or condiments or whatever.  In this case, the component is horseradish cream.

Horseradish wasn't something we ate much of when I was a kid.  It showed up on my grandmother's table once in a great while, generally when kielbasa was also served.  It was consumed by the menfolk - dad, uncle, grandfather - as was most of the kielbasa.  I eat kielbasa exactly once a year, if then - at Easter, because for some reason my grandmother always served it at Easter.  My grandmother's horseradish came in a jar, made by a brand whose name would have earned punishment had I read it out loud.  I did not think of horseradish as a stand-alone ingredient, much less a produce item, until very recently. 

This condiment is, essentially, a whipped cream with horseradish in.  It gets mixed into a soup that will be posted at a later date.  I can think of a number of other uses for this ingredient, though.  Imagine it mixed into mashed potatoes, or topping baked potatoes.  Think of it as a dip or spread for roasted beef fillet, which is the recipe from the book that actually includes the horseradish cream.  For that matter, think of it as a pleasant surprise on a vegetable platter at a cocktail party, or as an accompaniment to an otherwise mild sausage.  I'd avoid using it as an ice cream topping, but that could just be me. 

Horseradish Cream (makes about 1 1/2 cups; approx. cost per serving not available)

1 3/4 ounces peeled fresh horseradish, soaked in cold water 1 hour

1 teaspoon sugar

1/2 teaspoon powdered mustard

2 teaspoons white wine vinegar

2/3 cups whipping cream

Equipment:

• Box grater
• Stand mixer, immersion blender with the whisk attachment, or handheld mixer

1. Dry the horseradish as thoroughly as you can.  I realize this may be a bit tricky.
2. Grate it finely with the box grater.
3. Combine the horseradish with the sugar, mustard and vinegar.  Set aside.
4. Whip the cream until stiff peaks are formed. 
5. Fold in the remaining ingredients. 
6. Serve. 

Comments

[French Onion Soup]

Its really different...i think it will be nice...
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[Fearless Kitchen]

French - It was pretty tasty, if I do say so myself. It would be great on a baked potato, if you're into that sort of thing.