Horseradish Spread Recipe
- 1/2 cup heavy whipping cream
- 1/4 cup fresh grated horseradish root
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1. In a small bowl, beat cream until stiff peaks form. Fold in the horseradish, mustard and salt. Cover and refrigerate for 15 minutes before serving. Yield: 6 servings.
Editor's Note: Store fresh horseradish root in a sealed plastic bag in the refrigerator and it should keep for up to 3 months. Take care when grating horseradish, it has more sting than chopping onions. Use a vegetable peeler or paring knife to remove the outer skin from the root.
2 tablespoons: 75 calories, 7g fat (5g saturated fat), 27mg cholesterol, 117mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.