German cuisine · Salads & Mezze

Root Vegetable Salad with Horseradish

Finely grated parsley root and carrot in a creamy dressing with freshly grated horseradish and apple.

Ingredients · for 4 servings

• 300 g parsley root
• 3 carrots
• 1 tart apple
• 80 g fresh horseradish
• 150 g sour cream
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the parsley root and carrots and grate coarsely, core the apple and grate coarsely as well.
2. Mix the grated apple immediately with the apple cider vinegar so it doesn't brown, then combine everything loosely in a large bowl.
3. Peel the horseradish and only now grate it finely – freshly grated it keeps its strongest bite.
4. Stir the sour cream, mayonnaise, sugar, salt and pepper until smooth and fold in two-thirds of the horseradish; the dressing should taste distinctly but not overpoweringly hot.
5. Fold the dressing into the grated vegetables and let the salad rest chilled for 15 min. so the roots soften and absorb the sauce.
6. Before serving, sprinkle with the remaining horseradish and chopped parsley, and serve well chilled with dark bread.