HORSERADISH BUTTER
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
- TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.
HORSERADISH SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
- Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.
HOMEMADE HORSERADISH
It doesn't take much to make fresh horseradish. Be careful, because this is hot!
Provided by BOOK_WORM
Categories Appetizers and Snacks
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Nutrition Facts : Calories 11.8 calories, Carbohydrate 2.5 g, Protein 0.4 g, Sodium 59.4 mg, Sugar 0.8 g
TOMATO BUTTER (TOMATSMOR)
This flavoured butter is from Norway. Traditionally you serve it cold with hot grilled or fried fish. I like to serve it with lentil soup and nutty brown bread. Allow the butter to chill before serving. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Norwegian
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Cream the butter until it is light and fluffy; the butter should be almost white in colour.
- Add the remaining ingredients and beat into the butter so as to mix thoroughly.
- Transfer to a serving dish or small individual sized pots; chill until ready to use.
Nutrition Facts : Calories 1687, Fat 184.3, SaturatedFat 116.6, Cholesterol 487.6, Sodium 4139.2, Carbohydrate 14.4, Fiber 2.9, Sugar 10.1, Protein 4.7
HORSERADISH BUTTER STEAKS
A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
- Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.
Nutrition Facts : Calories 655 calories, Fat 53 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.83 milligram of sodium
RIB EYE WITH HORSERADISH BUTTER AND ROOT VEGETABLES
Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.
- Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.
Nutrition Facts : Calories 694 g, Fat 46 g, Fiber 5 g, Protein 46 g, SaturatedFat 18 g
WINTER VEGETABLES WITH HORSERADISH DILL BUTTER
Categories Potato Steam Vegetarian Quick & Easy High Fiber Low/No Sugar Horseradish Vinegar Carrot Parsnip Turnip Winter Brussels Sprout Dill Gourmet
Yield Serves 18
Number Of Ingredients 9
Steps:
- In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.
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HORSERADISH BUTTER RECIPE - HILLARY STERLING | FOOD & WINE
From foodandwine.com
Servings 0.67Total Time 1 hr 5 minsCategory Condiments
- Preheat oven to 400°F. Cut off and discard tip of garlic head, exposing tops of cloves. Drizzle trimmed garlic head with 1 tablespoon oil, and wrap tightly in aluminum foil. Bake in preheated oven until garlic is tender and lightly caramelized, about 40 minutes. Let cool slightly, about 10 minutes. Gently squeeze garlic cloves from garlic head, discarding skins. Place 1 of the roasted garlic cloves in a food processor. Reserve remaining roasted garlic cloves for another use.
- Heat remaining 1 tablespoon oil in a small skillet over medium. Add chopped garlic; cook, stirring often, until garlic is tender but not brown, about 1 minute and 30 seconds. Remove from heat; transfer chopped garlic to food processor.
- Add butter, prepared horseradish, fresh horseradish, salt, and lemon zest to food processor; process until combined, about 1 minute, stopping to scrape down sides as needed. Serve at room temperature. Store in an airtight container in refrigerator up to 1 week.
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