Try this delicious creamed horseradish sauce with your roast this Sunday.
1/4 cup (70g) grated horseradish (available in jars)
1/2 cup (120g) thick double cream
sugar, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Using a fork, whisk together horseradish and cream. Add a little salt and sugar to taste.