Preparation

Fry horseradish just fast in a little butter and add the bouillion. Cook it up, add cream and season it with salt if needed and pepper. Then dash sour cream. Decorate with chopped parsley.

Ingredients

  • 2 tbsp horseradish from a can
  • 1 cup vegetable stock
  • 4 tbsp cream
  • 1 tbsp sour cream (good country one or normal 22%)
  • chopped parsley