Country Living (UK) - - Food & Drink -

Prepa­ra­tion 30 min­utes

Cook­ing 1 hour 30 min­utes

Serves 8 If you can’t find fresh horse­rad­ish, try Win­borgs Pep­par­rot, which is avail­able at larger su­per­mar­kets or can be or­dered on­line from scan­dik­ Creamed horse­rad­ish from a jar won’t have the same punch. 1kg beet­root, scrubbed and trimmed 300ml dou­ble cream 100ml whole milk 3 tsp grated horse­rad­ish (or Pep­par­rot) 1 tbsp freshly chopped dill, plus ex­tra to gar­nish

1 Heat the oven to 170°C (150°C fan oven) gas mark 3. 2 Thinly slice the beet­root us­ing a man­dolin or knife. 3 Put the cream, milk, horse­rad­ish and dill with 1 tsp salt into a large pan and bring to the boil. Add the beet­root; stir to com­bine. 4 Tip into a large shal­low oven­proof dish. Cook for 1-1½ hours un­til ten­der. Leave to stand for 10 min­utes be­fore serv­ing, scat­tered with more dill. This dish may be cooked 24 hours ahead and re­heated when needed: cover with foil and re­heat for 20-30 min­utes at 200°C (180°C fan oven) gas mark 6.

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