HOW TO MAKE HORSERADISH CREAM
Easy Horseradish Cream recipe adds a swift kick to mild soups, roasted meats, or alongside meaty stews.
Provided by Molly Watson
Categories Condiment
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 30 kcal, Carbohydrate 1 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 40 mg, Sugar 1 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g
HORSERADISH CREAM FOR MATZO LATKES
Use this easy recipe to make a batch of horseradish cream to top Matzo Latkes or Red Cabbage and Shaved Brussels Sprout Salad, two crowd-pleasing side dishes often served at Passover meals.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, combine sour cream, chives, and grated horseradish; season with salt and pepper. Serve on top of Matzo Latkes.
HORSERADISH MATZO BALL SOUP
Provided by David Firestone And Susan Brenna
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- In a large pot, combine chicken, onions, celery, 2 carrots, 1 parsnip, garlic, 1 tablespoon salt, parsley stems (reserve leaves), dill stems (reserve leaves), thyme branches, bay leaves, peppercorns and cloves. Add enough water to cover everything by 1 inch.
- Bring liquid to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 2 hours. Skim foam and fat frequently with a slotted spoon.
- While the stock simmers, prepare the matzo ball mixture. In a large bowl, stir together the eggs, oil, 1/4 cup reserved broth, matzo meal, horseradish, allspice, ground pepper and 1 teaspoon salt. Cover with plastic wrap and refrigerate 2 to 3 hours.
- Strain stock through a fine-mesh sieve into a large bowl (you should have about 2 1/2 quarts) and set aside to cool. Reserve chicken for another purpose; discard vegetables. Broth can be made up to three days ahead and refrigerated.
- Bring a large, wide pot of salted water to a boil. Using water-moistened hands, roll the matzo ball mixture into 1½-inch balls. Use a slotted spoon to lower into the boiling water; reduce heat and simmer matzo balls until very tender, about 50 minutes to 1 hour.
- Put reserved chicken broth in a pot, bring to a simmer, and season with more salt and pepper if necessary. Thinly slice the remaining carrot and parsnip. Add the vegetables to the broth and cook until just tender, 10 to 15 minutes.
- Spoon a few matzo balls into the bottom of each serving bowl and ladle hot broth and vegetables on top. Garnish with parsley and dill.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 4 grams, TransFat 0 grams
MATZO MEAL LATKES
Steps:
- 1. In a large bowl, combine matzo meal, salt, and sugar. Set aside.
- 2. Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.
- 3. Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion.
- 4. Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Fry for another few minutes until the other side is done. Drain on paper towel. Serve with applesauce and/or sour cream.
MATZO LATKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.
- In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.
- Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.
- Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.
PARSNIP POTATO LATKES W/HORSERADISH CREAM
Make and share this parsnip potato latkes w/horseradish cream recipe from Food.com.
Provided by chia2160
Categories Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- combine sour cream and horseradish, refrigerate combine parsnips, potatoes, carrots in a colander.
- press down with paper towels to remove excess moisture.
- place in a large bowl, add onions, flour, salt, pepper preheat oven to 400 divide parsnip mixture into 10 patties (latkes) heat oil in skillet, fry 5 latkes at a time, about 3 minutes per side until brown, remove to a baking sheet, repeat with remaining latkes.
- bake latkes for 20 minutes, turning after 10 minutes.
- serve with horseradish cream.
Nutrition Facts : Calories 216.2, Fat 7.7, SaturatedFat 3.1, Cholesterol 12, Sodium 51.1, Carbohydrate 34.6, Fiber 6.1, Sugar 6.6, Protein 3.9
PARSNIP POTATO LATKES WITH HORSERADISH CREAM
Make and share this Parsnip Potato Latkes With Horseradish Cream recipe from Food.com.
Provided by dicentra
Categories Potato
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream and horseradish; cover and chill.
- Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid. Place parsnip mixture in a large bowl. Add onion, flour, and pepper; toss to combine.
- Preheat oven to 400°.
- Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet.
- Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400° for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.
Nutrition Facts : Calories 228, Fat 6.2, SaturatedFat 1, Cholesterol 2.3, Sodium 509.9, Carbohydrate 40.1, Fiber 5.7, Sugar 7.4, Protein 4.5
PARSNIP LATKES WITH LOX AND HORSERADISH CREME
A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. -Todd Schmeling, Gurnee, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 110mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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