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Servings: 8
Ingredients
- For the horseradish cream
- 2 tablespoons minced onion
- 2 cups heavy cream
- 1/2 teaspoon kosher salt
- 2 tablespoons peeled and grated fresh horseradish root or 1 tablespoon prepared horseradish
- For the turnips
- 12 baby turnips (about 1 1/2â³ inches in diameter), stems attached
- For the black rice fritters and to complete the dish
- 3 cups cooked black rice (made according to package directions â youâll probably need about 1 1/2 cups raw rice)
- 2 teaspoons caraway seeds, toasted in a dry skillet over medium heat until fragrant
- 2 eggs, lightly beaten
- Fresh lemon thyme, or fresh tarragon
- 1/2 teaspoon kosher salt
- Several grinds of black pepper
- Mix all ingredients thoroughly in a medium bowl.
- To complete the dish
- 2 tablespoons butter
- Kosher salt
- Vegetable oil
- Whole grain mustard
- Lemon-thyme leaves
- Flaky sea salt (Maldon if possible)
- Freshly ground black pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 136 | 51% |
| Total Fat 15.49g | 19% |
| Saturated Fat 9.14g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 445mg | 19% |
| Potassium 353mg | 10% |
| Total Carbs 27.65g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.89g | 4% |
| Protein 5.11g | 8% |
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