Vegetables Recipes - Pan-Fried Scorzonera with Horseradish Cream Recipe

Ingredients 

• 1 3/4 lb scorzonera

• 2 1/2 cups milk

• 1 tablespoon olive oil

• 2 tablespoons butter

• 2 garlic cloves, sliced

• sea salt flakes

• coarsely ground black pepper

• 3 tablespoons chopped flat-leaf parsley lemon wedges, to garnish

For the horseradish cream:

• 3 tablespoons freshly grated horseradish

• 6 tablespoons thick cream

• 2 tablespoons thick Greek-style yogurt

• finely grated zest of 1/2 lemon

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• freshly ground black pepper

Serves 4 as a side dish

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Method:

1. To make the horseradish cream, combine all the ingredients in a small bowl and leave to stand at room temperature.

2. Peel the scorzonera and immediately place in a large saucepan with the milk. Add water if necessary just to cover. Bring to a boil and simmer for 10-12 minutes until just tender, then drain. Slice at an angle into 4 inch pieces.

3. Heat the oil and butter in a skillet until foaming. Add the scorzonera and cook for 2 minutes until beginning to brown.

4. Add the garlic and cook for another minute or so. Drain on paper towels and transfer to a warm platter.

5. Sprinkle with sea salt flakes and several grin dings of pepper. Shower with parsley and serve with lemon wedges and the horseradish cream.