Mini root vegetable cakes with horseradish cream

Mini root vegetable cakes with horseradish cream

By
From
Scandinavian Christmas
Serves
8
Photographer
Lars Ranek

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

Quantity Ingredient

For the cakes

Quantity Ingredient
250g beetroots
250g parsnips
1 shallot, very finely chopped
50g blanched almonds, very finely chopped
2 tablespoons finely chopped thyme
1 teaspoon ground coriander
100g rolled oats
3 eggs, lightly beaten
salt
freshly ground black pepper
1 tablespoon olive oil
chervil or flat leaf parsley leaves, to serve

For the horseradish cream

Quantity Ingredient
100ml greek yogurt
100ml full-fat creme fraiche
4 tablespoons peeled, grated fresh horseradish, plus more to serve
2 tablespoons lemon juice
1 teaspoon caster sugar, or to taste

Method

  1. Peel the beetroots and parsnips and grate them. Mix all the ingredients except the oil and chervil well in a bowl, and let the mixture rest for one hour in the fridge.
  2. Preheat the oven to 180°C.
  3. Form small, flat cakes from the beetroot mixture with your hands. Heat the oil in a frying pan and fry them on both sides until crisp, then place them in an ovenproof dish and roast in the oven for 20 minutes.
  4. For the horseradish cream, mix the yogurt and crème fraîche in a bowl. Add the remaining ingredients and season to taste with sugar, salt and pepper.
  5. Serve the root vegetable cakes with a spoonful of horseradish dressing, with a little more shredded horseradish and a chervil or flat leaf parsley leaf on top.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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