Av­o­cado, horseradish cream

Midwest Times - - RECIPES - Method

Prepa­ra­tion: 10 min­utes Serves: 6 In­gre­di­ents 1 well-ripened av­o­cado 1 tbsp very finely chopped red salad onion 1 tbsp freshly squeezed le­mon or lime juice 1-2 tbsp horseradish cream 1 tbsp sour cream Salt and white pep­per to taste Mash the av­o­cado and beat in the other in­gre­di­ents. It is bet­ter to use the av­o­cado horseradish cream fresh, but it can be re­frig­er­ated for up to a day. Press the av­o­cado seed into cen­tre of the cream to pre­vent the cream dis­colour­ing. Cover with plas­tic wrap and re­frig­er­ate.

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