roast beast

Tonight's menu:
roast beef w/ creamed dill horseradish
Yorkshire pudding
scalloped potatoes
green bean casserole
sourdough bread

Creamed Dill Horseradish


  • 1/2 cup fresh grated horseradish
  • 1/2 cup heavy cream
  • 1/8 teaspoon salt
  • 1 teaspoon dill weed


  • blend grated horseradish, heavy cream & salt in small food processor
  • scrape into a bowl & fold in dill weed. Refrigerate at least two hours or overnight to let flavors meld. Pulse in blender or whip until thickened to the consistency of stiff whipped cream. 
  • Do not over-beat or you will end up with butter.
  • Preparing sauce a couple days in advance will make it more mild, as horseradish is spiciest when fresh.

1 comment:

Sarah O said...

ooh. i am so excited to eat this!

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