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Horseradish Cream

Horseradish Cream


Try out Chef Jonathan Collins’ simple horseradish cream to top off your roast and impress your guests.

Horseradish cream is used to top a slice of roasted ham. There are roasted potato wedges in the background on the same plate.


1/2 cup prepared horseradish, or 25 g freshly grated
1 cup 35% cream, whipped
1 shallot, peeled, find chop
1 lemon, zested and juiced
1 tablespoon extra virgin olive oil
pinch kosher salt
pinch fresh cracked black pepper


Whisk cream until it becomes soft peaks.

Fold all ingredients together and season with salt and pepper.


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