Mini root vegetable cakes with horseradish cream

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These mini root vegetable canapés are topped with horseradish cream for a simple, festive snack. The batter can be made in advance, meaning you just have to bake them off, top with the cream and serve up for your festive party. This recipe is taken from Scandinavian Christmas by Trine Hahnemann, published by Quadrille. Images by Lars Ranek.

First published in 2018

Perfect little mouth-watering bites. I've served these for years at winter parties and always get lots of compliments for them. They can be made the day before and reheated.





Horseradish cream


Peel the beetroots and parsnips and grate them. Combine all the ingredients except the olive oil and chervil, in a large bowl. Leave to rest in the fridge for 1 hour, season to taste
Preheat the oven to 180°C/gas mark 4
Using your hands, form the mixture into small flat discs. Heat the oil in a frying pan and fry them on both sides until crisp, place into an ovenproof dish and roast for 20 minutes
  • 1 tbsp of olive oil
For the horseradish cream, combine the yoghurt and créme fraîche in a bowl. Add the horseradish and lemon and season to taste with sugar, salt and pepper
Serve the root vegetable cakes with a spoonful of horseradish cream, a little more grated horseradish and a sprig of chervil

Trine Hahnemann is a well-known chef and food writer, specialising in Danish food and food culture.

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