Best Creamed Horseradish Recipes

SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C/gas 8).
• Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
• Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
• After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

HORSERADISH CREAMED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain. , In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat. , Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

LAWRY'S CREAMED HORSERADISH

Steps:

• Whip cream until soft peaks form.
• Gradually add horseradish, seasoned salt and hot pepper sauce.
• Beat until stiff.
• Refrigerate until ready to serve.

CREAMED HORSERADISH

Steps:

• Whisk all ingredients together in a medium bowl. Cover bowl with plastic wrap and refrigerate until ready to use.

HORSERADISH CREAMED LEEKS

Steps:

• In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit. In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter. Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender. Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper. Pour the sauce over the leeks, sprinkle it with Gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.

HORSERADISH CREAMED LEEKS

Steps:

• In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit.
• In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter.
• Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender.
• Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper.
• Pour the sauce over the leeks, sprinkle it with Gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.

CREAMED HORSERADISH

Steps:

• 1. In a medium bowl, beat cream on high speed until soft peaks form. Add horsrradish, seasoned salt and tabasco to taste. Continue beaying until very stiff. Refrigerate until ready ti serve. Serve with prime rib. Makes about 2 cups.