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Horseradish cream

Horseradish cream


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Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Horseradish cream:

The horseradish is cleaned and put on a small grater, mixed with sour cream, salt and sugar and mixed well until it becomes a homogeneous paste. In a bowl put a kitchen towel on the bottom, fill it with water and place the jars with horseradish and bring to a boil until the water boils, turn off the heat and leave the jars in the bowl until the water cools.

Tips sites

1

Keep cold for two months.


Cream of parsley soup with fresh horseradish

The strong color and penetrating aromas of this soup turn it from a simple dish into a star of the table.

Boil 1 liter of water in a pot. When it boils, put the parsley in it and leave it for a maximum of one minute, until it softens and its color changes to light green. Turn it on and put it in a bowl of cold water for a minute. Squeeze the parsley water well and chop it.

Saute the garlic and onion with salt and pepper in hot butter, in a deep pan, over medium heat, for 6 minutes. Add the concentrated chicken soup and liquid cream and let it simmer for 15-20 minutes, until the amount of liquid begins to decrease.

Add chopped parsley, salt and pepper to taste and cook for 5-6 minutes. Transfer all the soup to a blender and pass well until it becomes a puree. Strain everything through a thick sieve.

Serve the soup with freshly grated horseradish.

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Chestnut cream soup and horseradish cream

It is an elegant soup that deserves to be served at a special table. It is suitable for a dinner, where the goal is to leave your meals unanswered! The quantities are for six servings. Serve the soup in bowls, possibly with toast. If you want something more traditional, try it pumpkin cream soup.

ingredients: 500 grams of mushrooms, 100 grams of simple chestnut puree, a horseradish root, 100 grams of parmesan, a liter of vegetable soup (you can use cubes or prepare it from three potatoes, two onions, a small celery, a parsnip and two carrots, cut into pieces and boiled in salted water, in a pot with a lid), three tablespoons of sour cream, two tablespoons of lemon juice, two red onions, a clove of garlic, thyme, olive oil.

Preparation:
1. Clean and grate the horseradish. Mix the Parmesan cheese with a tablespoon or two of sour cream and a tablespoon of lemon juice. Match salt and pepper.
2. Peel the mushrooms and onions. Cut the mushrooms into pieces and chop the onion. Peel and chop the garlic.
3. Heat a little oil in a pan. Cook the onion, then add the mushrooms and garlic. Cook them well, then add the chestnut puree. Leave everything on the fire for 10 minutes, so that the flavors combine. Dissolve the mixture with the soup and transfer the contents to a large bowl. Bring the mixture to a boil.
4. Add the rest of the sour cream. Match salt and pepper.
5. Serve the soup in bowls, with a teaspoon of horseradish cream on top.


Hrean pasta in the bag

Hrean pasta in the bag

I really like horseradish cream with whipped cream, with sour cream, but in our country we could not find such a thing except in our neighbors in Hungary. Now with this recipe I solved this problem and I prepared myself Horseradish paste from which I will prepare my favorite cream with mayonnaise, sour cream, whipped cream and then used with various dishes.

Ingredient Hrean pasta in the bag

800 g horseradish cleaned up
400 ml vinegar
600 g sugar
4 tablespoons salt
500 ml of water

Preparation of horseradish paste in a jar
The cleaned horseradish is put on the fine grater or we put it in the mincer in the food processor or we put it through the meat mincer. Whichever option you choose, tears will flow.

After we have finished grating the horseradish, add 500 ml of water and put it back in the food processor (or we can use the vertical blender) until it becomes more pasty (leave it to crumble for a few minutes). We will pour this composition in a tray lined with baking paper.

Tray with horseradish paste put in the preheated oven for 10-15 minutes. We put the pasta back in the food processor (if we don't have a robot we can use the vertical mixer or blender). Add the vinegar, sugar and salt to the horseradish and start the robot.

Still so hot, we put it in jars that we staple and then we place them nicely in the pantry shelf.
This one horseradish paste it can be used with steaks, baked potatoes. You can prepare other delicious sauces with mayonnaise, whipped cream, sour cream, but this is another story.

I hope you have in the kitchen!


Ingredients Beetroot with horseradish

650 gr beetroot (round 6 smaller beets)
3-4 tablespoons white wine vinegar (9 degrees)
1 tablespoon grated sugar
1/2 teaspoon salt
20-25 gr grated horseradish (about 1 tablespoon horseradish from the jar)
little cumin (ground or optional seeds)

Servings: 1 jar of 450 ml

Preparation Beetroot with horseradish

I choose small and round beets. Small because they cook / boil faster, in addition they are younger, so less fibrous and juicy. Round because I noticed that they have a more beautiful color and are less fibrous than the long ones. I also look in the area where the tail was cut and I prefer the ones of a cherry-fuchsia to those of a dark cherry. It's just a matter of appearance, but so the color of the salad is more vivid, pinker.

Beet bake or boil in the shell (in water or steam). Whatever method you choose, it is important not to boil the beets too much, until it is porridge, only until the fork enters it without encountering resistance in the center. If you want to bake the beets, do this: wash them well with wire sponge, then place them in a deeper bowl, next to each other, without draining them badly. Cover the bowl and bake at 180C until the fork enters them (indicatively, for small round beets it lasted an hour and a half). At first check the beets every 1/2 hour, then when you see that the fork starts to penetrate them, you will check them every 10-15 minutes. During the checks, if you think they are drying and peeling on the bottom of the pot, sprinkle them with 1-2 tablespoons of water before covering them and put them back in the oven.

Allow the beets to cool, then peel them (use gloves and newspapers so as not to stain your hands and worktop). Put the beets on the large grater. I prefer grated beets, it seems to me that the tastes combine better, but some cut it into thin slices or small cubes.

Just boil the vinegar mixed with sugar and salt, just enough to melt. Pour over the beets together with the grated horseradish and mix gently until the horseradish is evenly distributed. If you want, sprinkle a little cumin.

It is stuffed into jars. It is good to serve the next day, so that it has time to soak a little beet and mix the flavors. Store in the refrigerator or in a cool room for 2 weeks. From the above quantities I filled a 450 ml jar.


Hochland Creme Challenge - Cream cheese sauces with tuna and horseradish or Pesto

Alexandra likes challenges, and Calina, who says she always improvises in the kitchen, is eager to have fun and learn new things. Alexandra relies on spontaneity, but Calina is sure she will win.

The two contestants received a mysterious box, with various ingredients, in each of them being Hochland Creme Classic, a cream cheese from which they developed a different recipe. cream cheese with Pesto. The sharp remarks came from both sides, Alexandra is convinced that her preparation will be better, and Calina is sure that the taste will be the one that will win.

Ingredients Cream cheese sauce with tuna and horseradish

- 1 small jar of horseradish sauce

- 1 box of Hochland Classic Creams

Ingredients Cream Cheese Sauce with Pesto

- 1 box of Hochland Classic Creams

Who will be the winner? Both dishes were delicious, and Oana decided very hard. Watch in the video all the steps that Alexandra and Calina followed to obtain an inventive result.

You can find more delicious recipes with Hochland Creme HERE.

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1. Peel the horseradish with a knife and put it on the smallest, finest grater. From my point of view, preparing horseradish without grinding it as finely as possible has no value. So no matter how much we cry and sting our eyes, we don't have to give up but stay on the barricade until the final victory, until we fill the jar of 800. I've never tried to use the robot or the shredder, so I didn't what to say about the behavior of these utensils in relation to horseradish. We give what we give to the grater and when we no longer see anything and we can no longer open our eyes, we grope until a chair or a bed (precious recipe indication due to objective reality) where we sit and think about the benefits of horseradish and when we have the courage and sight , we take another tour of the kitchen.

2. Put the grated horseradish in the jar and stuff it a little with the spoon, so that it does not stay too scattered, aerated in the jar and is flooded with vinegar. We put a teaspoon of salt in the mouth of the jar and we put a little vinegar until all the horseradish is soaked with vinegar but, very importantly, without being flooded. I don't usually bend vinegar with water. Vinegar (acid) neutralizes the sharpness of horseradish and stabilizes its flavor, which in horseradish, if you do not prepare it immediately, is quickly lost. I use this horseradish in a jar, especially for soups. Lasted for a longer time, over 45-60 days, it begins to lose its properties and aroma and acquires a brown color. A tablespoon of horseradish in a jar can be mixed e.g. with sour cream and can accompany the steak, or can be mixed with baked beets for a salad garnish. It also goes very well with boiled potatoes. Freshly grated horseradish can be used in various recipes provided it is added in the final stages to enhance its flavor and properties.


In the first phase we put the milk on the fire together with the vanilla. I put directly in the cream half a teaspoon of dried and ground peas.

In a saucepan mix very well the yolks with the sugar and salt powder until the composition doubles and lightens in color. Incorporate the flour, then pour the warm milk with vanilla, stirring constantly.

Put the pot on the fire and cook until it thickens, stirring constantly so that it does not stick to the bottom.

Coat the surface of the cream (not the bowl) with cling film and let it cool so it won't form a crust on top.

It is wonderful for eclairs, creams, fruit tarts and many other sweets. Enjoy!

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For making horseradish coffee with fresh rye bread

Horseradish is prepared for making coffee, not only with rye bread, but also with other varieties of black bread, depending on the type Darnytsa or Ukrainian. It was dark bread gives a special taste to this drink, and in addition, in this recipe does not require Rusk, accelerating the preparation of ingredients. From this number of components obtained 1 liter of drink.

  • 1, 2 liters of water
  • 200 g of bread
  • 50 g of sugar
  • 30 g of horseradish
  • 20 g of dark honey
  • 8 g of yeast.

Fresh slice of thin black bread and place in boiling water for 6 hours.

At the end of this period, the liquid must be emptied, filtered and all other ingredients except honey added. Wait another 6 hours.

During this time, the preparation of coffee will begin to give a foam, it is desirable to re-strain and mix with honey. Pour the drink into bottles and refrigerate for 2 days before serving.


Horseradish is cleaned and grated on a fine grater, mixed with salt and vinegar to be moist, but not to puddle the vinegar, maximum 200 ml.

Put it in jars, pack it well, so that there are no air gaps and close the jar tightly. I recommend putting an insulating tape or adhesive tape around the lid, for safety.

See here in the video version how to make quick horseradish sauce:

I had a big horseradish bush in the garden, I brought some horseradish from Romania 5-6 years ago and I put it in the ground.

This is a root of almost 1 kilogram, huge! It got so big. & # 128578

I still have a bush but I take it out after the frost, because that wasn't too hard. & # 128578

I will not talk about the benefits of horseradish, it is known that it is absolutely wonderful in colds, coughs, rheumatism, fight worms, etc.

How do we serve grated horseradish?

It is wonderful with meat and vegetables, cooked in any way. We also like to eat with sarmale or meatballs. & # 128578

When the jar is opened, it is good to keep it in the refrigerator and consume it in a few days, because it loses its strength.

I only use salt and vinegar, without water or sugar. When it unfolds, prepare as follows:

-soup water is added and diluted

-add raw red beets, boiled or baked and grated, and you will get a wonderful beetroot salad with horseradish

-add cream or yogurt and you will get a wonderful horseradish cream sauce, great with steaks or vegetables

-add bechamel sauce & ndash see the recipe and get an extremely tasty sauce for steaks, fish or vegetables.