| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
country l |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh parsley leaves; packed |
| 1/4 |
c |
Fresh chives; chopped |
| 1 |
c |
Nonfat sour cream |
| 1/4 |
c |
Low-fat mayonnaise |
| 3 |
tb |
Prepared Fresh Horseradish; drained, (recipe below) OR |
| 2 |
tb |
Fresh horseradish; finely grated PLUS |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Worcestershire sauce |
| 1/2 |
lb |
Piece fresh horserdish; peeled |
| 1/2 |
c |
Distilled white vinegar; OR |
| 1/2 |
c |
White-wine vinegar |
INSTRUCTIONS
PREPARED FRESH HORSERADISH
Herbed Horseradish Dip: In food processor fitted with dhopping blade,
process parsley and chives until very finely chopped. Add sour cream,
mayonnaise, horseradish, and Worcestershire; process mixture until flecked
with bits of breen herbs.
Transfer dip to jar or storage container; cover and refrigerate. Keeps up
to 1 week. Just before serving, spoon dip into serving glass. Serve as a
dip for vegetables, if desired.
Prepared Fresh Horseradish: Into large bowl, using a sharp metal grated,
finely grate horseradish. Or slice horseradish crosswise then cup slices
into quarters and process in food processor fitted with chopping blade
until finely chopped and paste-like in consistency.
Add vinegar and salt to grated horseradish; mix well. Transfer to clean
jar; cover and store in the refrigerator. Although it keeps up to 3 months,
it loses its pungency with storage.
NOTES : Herbed Horseradish Dip: Although this dip is served with vetables,
it make a great topping for smoked or cooked fresh fish. Prepared Fresh
Horseradish: Fresh-make horseradish has a pungency lacking in
store-bottled versions. If preparing this recipe for use as a table
condiment rather than as a recipe ingredient, substitute white-wine vinegar
for the distilled vinegar .
Recipe by: Country Living (February 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23,
1998
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