Horseradish with Eggs and Pumpkin Seed Oil

Have you always just grated horseradish and served it with a bit of salt for Easter? Then you must try this delicious version of Easter horseradish with eggs and pumpkin seed oil. The original recipe also includes breadcrumbs.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Horseradish, fresh

  • 6 pieces Egg, fresh

  • 3 spoons Oil, plant, nut

  • 3 spoons Vinegar, apple

  • 1 dl Water

  • pieces Salt, table

Steps

  1. Peel the horseradish and grate it finely.

  2. Boil the eggs until hard, cooking them for 10 minutes. Then cool them, peel them, and also grate them finely into a bowl with the horseradish.

  3. Add pumpkin seed oil to the horseradish and eggs and mix the ingredients. Then add vinegar and water and mix everything again. Season with salt to taste and adjust as needed. If the mixture is too thick, add a little more water. Store the accompaniment or sauce in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 131.9 kcal
  • Fat: 9.18 g
    • Saturated Fat: 1.92 g
  • Carbohydrates: 2.74 g
    • Sugars: 0 g
  • Protein: 7.53 g
  • Fiber: 0.96 g

Advice

Horseradish can also be prepared a day in advance and stored in the refrigerator until use.