Rødbedecreme (Danish Beetroot Cream)
Rødbedecreme (Danish Beetroot Cream) - kvalifood.com
Cooked beetroot mixed with freshly grated horseradish and creme fraiche. A classic Danish condiment for smorrebrod, particularly with herring, roast beef, and fiskefrikadeller. The traditional texture is grated, not pureed.
Makes 4 servings
Ingredients
- 200 g cooked beetroot, peeled
- 150 g creme fraiche (38% fat)
- 25-30 g fresh horseradish, finely grated
- 1/2 tsp salt, to taste
- black pepper, freshly ground
Directions
Grate the cooked beetroot on the coarse side of a box grater. If you prefer a smoother result, use the fine side, but keep some texture.
Peel and finely grate the fresh horseradish. Work quickly – it loses potency when exposed to air.
Combine grated beetroot, horseradish, and creme fraiche in a bowl. Stir until evenly mixed. Season with salt and pepper.
Cover and refrigerate for at least 30 minutes before serving. This resting period lets the horseradish flavor develop.
Notes
Fresh horseradish varies in potency. Start with 20 g and add more to taste. Prepared horseradish (from a jar) can substitute – use about 1.5 tbsp, but the flavor will be milder.
Full-fat creme fraiche (38%) gives the best body. Sour cream works as a substitute.
Keeps refrigerated for 2-3 days. The color deepens over time as the beet juice bleeds into the cream.
See Also
Danish Remoulade
Lingonsylt (Swedish Lingonberry Jam)
Bearnaisesås (Swedish Bearnaise Sauce)
Cooked Lingonberry Sauce (Tyttebaersaus)
