Sunday, September 11, 2011

Avocado with Horseradish Cream

Yum...I have an obsession with avocado, so I am willing to give this recipe a try!

Avocado with Horseradish Cream

*fresh horseradish root (approx. 6 inches long) (preserved horseradish in vinegar can be substituted, if so, leave out the lemon juice)
*1 tbsp. butter
*3 tbsp. fresh breadcrumbs
*1 apple
*2 tsp. yogurt
*1 tsp. lemon juice
*pinch of salt and sugar
*1 tsp. chopped fresh chervil
*1/2 tsp. each of fresh chopped tarragon and dill
*3-4 tbsp. heavy whipping cream
*2 ripe avocados cut in half, pits removed

1) Peel and grate the horseradish.
2) Melt the butter and add the breadcrumbs. Fry until brown, and add the grated horseradish. Remove from heat and grate the apple into the mixture.
3) Add yogurt, lemon juice, salt, sugar, and herbs. Put aside to cool. Then chill in the refrigerator.
4) Just before serving, gently fold the cream into the mixture and spoon into the avocado halves. Serve with green salad and brown toast. Enjoy!

Recipe found in: Jekka McVicar, The Complete Herb Book, pg. 43.

For additional information, see: references and warnings

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