Horseradish Cream With Dried Cherries
Published April 12, 2003
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
1 handful of dried cherries (about ⅓ cup)
1 cup heavy cream
Dash of white-wine vinegar
3 tablespoons grated fresh horseradish or more to taste
Salt and freshly ground white pepper to taste
Nutritional analysis per serving
10 grams carbs; 45 milligrams cholesterol; 170 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 1 gram fiber; 132 milligrams sodium; 1 gram protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cherries in a small bowl, cover with very warm water and let soak until softened. Drain on paper towels and set aside to dry.
- Step 2
With a whisk or electric hand mixer, beat the cream until thick but not stiff. Blend in a dash of vinegar. Stir in the cherries and horseradish and salt and pepper to taste. Serve with roasted meats or with fresh vegetables.
Private Notes
Comments
This is absolutely delicious! I use organic dried tart cherries, not soaked, roughly chopped, and fresh horseradish. I serve it with beef tenderloin. It’s a hit!