Mini root vegetable cakes with horseradish cream
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These mini root vegetable canapés are topped with horseradish cream for a simple, festive snack. The batter can be made in advance, meaning you just have to bake them off, top with the cream and serve up for your festive party. This recipe is taken from Scandinavian Christmas by Trine Hahnemann, published by Quadrille. Images by Lars Ranek.
First published in 2018
Perfect little mouth-watering bites. I've served these for years at winter parties and always get lots of compliments for them. They can be made the day before and reheated.
Ingredients
Metric
Imperial
Cakes
- 250g of beetroot
- 250g of parsnip
- 1 shallot, finely chopped
- 50g of blanched almonds, finely chopped
- 2 tbsp of thyme, finely chopped
- 1 tsp ground coriander
- 100g of rolled oats
- 3 eggs, lightly beaten
- salt
- freshly ground black pepper
- 1 tbsp of olive oil
- chervil
Horseradish cream
- 100ml of Greek yoghurt
- 100ml of crème fraîche
- 4 tbsp of fresh horseradish, peeled and grated, plus extra to serve
- 2 tbsp of lemon juice
- 1 tsp caster sugar
SAVE RECIPE
Method
1
Peel the beetroots and parsnips and grate them. Combine all the ingredients except the olive oil and chervil, in a large bowl. Leave to rest in the fridge for 1 hour, season to taste
- freshly ground black pepper
- 250g of beetroot
- 250g of parsnip
- 1 shallot, finely chopped
- 50g of blanched almonds, finely chopped
- 2 tbsp of thyme, finely chopped
- 1 tsp ground coriander
- 100g of rolled oats
- 3 eggs, lightly beaten
- salt
2
Preheat the oven to 180°C/gas mark 4
3
Using your hands, form the mixture into small flat discs. Heat the oil in a frying pan and fry them on both sides until crisp, place into an ovenproof dish and roast for 20 minutes
- 1 tbsp of olive oil
4
For the horseradish cream, combine the yoghurt and créme fraîche in a bowl. Add the horseradish and lemon and season to taste with sugar, salt and pepper
- 1 tsp caster sugar
- 100ml of Greek yoghurt
- 4 tbsp of fresh horseradish, peeled and grated, plus extra to serve
- 2 tbsp of lemon juice
5
Serve the root vegetable cakes with a spoonful of horseradish cream, a little more grated horseradish and a sprig of chervil
First published in 2018
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