Horseradish cream
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Horseradish is the absolutely perfect accompaniment to beef – its deep, sharp, peppery flavour enlivens the meat and shakes it up. I am sure that there are some very good shop-bought varieties of this around, but making your own takes no time at all and I think it is more delicious, fresh and vibrant.
250ml/8fl oz crème fraîche
2 tsp red-wine vinegar
2 inches of fresh horseradish root,
peeled and grated finely
A good pinch of sea salt
Place the crème fraîche in a bowl and stir in the vinegar and grated horseradish. Mix well to combine. Add a little salt and taste; add more if you think necessary.
You can make this in the morning and set in the fridge until you are ready to eat. Allow it, however, to return to room temperature, as food cold from the fridge very rarely tastes its best.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments