Lemon Horseradish Butter
Lemon Horseradish Butter requires approximately 15 minutes from start to finish. For 46 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 272 calories, 0g of protein, and 31g of fat. This recipe serves 6. This recipe is liked by 47 foodies and cooks. A mixture of fresh flat-leaf parsley, lemon zest, root beer, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a side dish. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free and fodmap friendly diet. Overall, this recipe earns an improvable spoonacular score of 8%. Similar recipes include Lemon-horseradish Sole, Horseradish and Lemon New Potatoes, and Lemon-horseradish Dip.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
2 tablespoons minced fresh flat-leaf parsley
Freshly grated zest from 1 lemon, preferably organic
1 teaspoon kosher or fine sea salt
2-by-1-inch piece horseradish root, peeled and cut into small chunks
2 sticks (8 ounces) unsalted butter, at room temperature
Equipment:
food processor
baking paper
plastic wrap
spatula
Cooking instruction summary:
1. In a food processor fitted with the metal blade, process the horseradish until finely grated. Scatter the lemon zest and salt over the top and pulse once or twice until evenly distributed. Add the butter and process until smooth, creamy, and well combined, about 6 pulses. Add the parsley and pulse just until evenly distributed.2. Place a 2-foot-long sheet of parchment paper or plastic wrap on a work surface. Using a rubber spatula, spread the butter into a rough log about 8 inches long and 1 1/2 inches in diameter. Wrap the parchment or plastic wrap snugly around the log and, using your palms, roll the log back and forth to shape it into a smooth, uniform cylinder. Twist both ends like a candy wrapper to seal. Refrigerate for up to 3 days or freeze for up to 3 months.
Step by step:
1. In a food processor fitted with the metal blade, process the horseradish until finely grated. Scatter the lemon zest and salt over the top and pulse once or twice until evenly distributed.
2. Add the butter and process until smooth, creamy, and well combined, about 6 pulses.
3. Add the parsley and pulse just until evenly distributed.
4. Place a 2-foot-long sheet of parchment paper or plastic wrap on a work surface. Using a rubber spatula, spread the butter into a rough log about 8 inches long and 1 1/2 inches in diameter. Wrap the parchment or plastic wrap snugly around the log and, using your palms, roll the log back and forth to shape it into a smooth, uniform cylinder. Twist both ends like a candy wrapper to seal. Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Information:
covered percent of daily need
