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Ground dried horseradish root is an excellent stand-in for the fresh variety. It's easy to keep on hand and it creates an even texture in sauces, dips and condiments. We make a variation of this horseradish cream every year with our holiday Prime Rib. But it also works beautifully with salmon or roasted potatoes. I used dill weed in this preparation because I was pairing it with salmon, but you could easily add chives, dried shallots or green onion.
Makes 1 cup
Ingredients: 1 cup sour cream 2 tablespoons Horseradish Powder 1 tsp salt Freshly ground black pepper 2 tsp Dill Weed
Combine ingredients in a bowl and adjust seasonings to taste. Let the mixture sit for at least half an hour to let the flavors meld.
This recipe for a simple Moong Dal comes to us from our friend Rumin Jehangir, founder of chit.chaat.chai, a holistic living and wellness site inspired by Ayurveda.
A simple dal is a staple of the weeknight cooking routine in our house. We alm...