Name: Mini root vegetable cakes with horseradish cream
Total time: 30 min
Ingredients: 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; 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

Mini root vegetable cakes with horseradish cream

by Trine Hahnemann

Ingredients

Fruit & Vegetables

250g of beetroot
250g of parsnip
1 shallot, finely chopped
2 tbsp of lemon juice

Store Cupboard

50g of blanched almonds, finely chopped
salt
4 tbsp of fresh horseradish, peeled and grated, plus extra to serve
1 tsp caster sugar

Salad & Fresh Herbs

2 tbsp of thyme, finely chopped
chervil

Spices & Dried Herbs

1 tsp ground coriander
freshly ground black pepper

Cereals, Grains & Pasta

100g of rolled oats

Dairy

3 eggs, lightly beaten
100ml of Greek yoghurt
100ml of crème fraîche

Oils & Vinegars

1 tbsp of olive oil