Meerrettichcreme

Ingredients

• 150 gfresh horseradish — grated
• 200 mlcream — lightly whipped
• 1 tspsugar
• 1 tsplemon juice
• to tastefine sea salt

Method

1. Begin by peeling 150 g of fresh horseradish. Use a vegetable peeler to remove the outer layer, then grate the horseradish finely using a microplane or the smallest side of a box grater. This will ensure the horseradish is fine enough to blend smoothly into the cream.
2. In a medium-sized mixing bowl, combine the grated horseradish with 200 ml of cream. Use a whisk or an immersion blender to mix until the texture is smooth, but if you prefer a bit of texture, leave it slightly coarse. The cream should thicken slightly as it incorporates the horseradish.
3. Add 1 teaspoon of sugar and 1 teaspoon of lemon juice to the mixture. Stir well to combine. The sugar will balance the sharpness of the horseradish, while the lemon juice adds a subtle brightness.
4. Season the mixture with fine sea salt to taste. Start with a small pinch, taste it on a piece of bread, and adjust as needed. The salt should enhance the flavors without overpowering the horseradish.
5. Let the Meerrettichcreme rest for about 10 minutes at room temperature. This brief resting period allows the flavors to meld and the sharpness of the horseradish to mellow slightly.
6. Serve the Meerrettichcreme cool alongside soft pretzels, fresh bread, or boiled potatoes. The cream should be thick enough to hold its shape when spooned, providing a creamy and pungent contrast to the accompaniments.