|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy Horseradish Cream should be a common condiment at any house in fall and winter when fresh horseradish is in season and you're cooking up the kind of hearty fare that benefits from its swift, creamy kick. Horseradish is a root vegetable, and it seems to like its own kind; if you like a bit of sharp, slightly spicy flavor, try it with your favorite meat-and-root vegetable meal.
If you want some specific ideas on how to use it, the easiest and most obvious is simply where you'd serve horseradish otherwise: alongside roasted beef like a prime rib. You can also serve it against hearty winter stews like lamb stew or French beef stew. It also adds a nice little bump of flavor to mild, slightly sweet soups like spinach soup or borscht.
It's also perfectly delicious on Latkes, or pretty much any other savory pancake or fritter (kohlrabi fritters and zucchini fritters are both excellent choices). You can even add a spoonful to baked potatoes, the potato-horseradish combination is such a winning one.
- 1/2 cup sour cream (or crème fraîche, or heavy cream*)
- 1 to 2 tablespoons horseradish (freshly grated or jarred horseradish, not the creamy variety)
- 1 dash salt (fine sea, to taste)
- 1 dash black pepper (freshly ground, to taste)
If using heavy cream, beat it lightly first to thicken it so you can dollop it onto things. If you're using crème fraîche, you can whip that if you like a lighter texture.
In a small bowl, mix together whichever cream you're using and the horseradish.
Start off by adding 1 tablespoon horseradish.
Mix everything together and taste.
Add more horseradish for more kick.
Add salt and pepper to taste.
Serve immediately or keep covered and chilled up to 2 days. Note that the horseradish flavor will intensify as it sits.
Sour Cream vs. Crème Fraîche vs. Heavy Cream
How to choose which creamy base to use? Sour cream is the most classic choice, its thickness dollops easily onto things, and its sour tang is a pleasant match with the sharp, sometimes slightly bitter flavor of horseradish. Crème fraîche is sour cream's French cousin, it's a little lighter, a little less obvious, and little more elegant; you'll find it in specialty grocery stores or you can make it yourself. Heavy cream, lightly beaten, will yield an altogether sweeter and lighter result. They are all good, each in their own way, so choose with confidence.