in Austria

bread and horseradish

updated

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Ingredients for 4 servings:

  • 3 rolls without crust, preferably from the day before
  • Soup as needed, for soaking
  • 2 tbsp horseradish (Kren) from the jar or fresh
  • ⅛ liter whipped cream
  • 20 g butter
  • Sugar
  • possibly cayenne pepper
  • possibly salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Cut the crustless rolls into small pieces and soften them in the required broth, bringing them to a boil at the same time, then remove from the heat. Blend with a hand blender until smooth. Then whisk in the horseradish, cream, and butter. Season with a pinch of sugar and, if desired, a little salt. A little cayenne pepper also goes well with this dish. Goes well with boiled beef, roast pork, or smoked meats.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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