Garlic Horseradish Cream
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper
Put oven rack in middle position and preheat oven to 400°F.
Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
Stir garlic mixture into cream, then chill until ready to use.
© Jim Catanich