flowcooking

Pea and horseradish dip with pickled ginger

Creamy pea dip with a bright kick of horseradish and lemon.
Sweet-sharp pickled ginger swirls in, fresh and tangy.
Serve it cool, scoop it up, and savor every bold bite.

snack ⏱ 85 min 420 kcal / portion 15.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

No ratings yet
🖨 Print
Pea and horseradish dip with pickled ginger
v4 · rb0e705f985 20260727Z1751 50 g ginger 🔪 ⏱ 3 min thinly slice and blanch the ginger 🔪 drain and add ginger to a jar with lemon zest and thyme sprigs 🍳 boil vinegar and caster sugar until dissolved, then pour over the ginger jar ⏳ cool the pickled ginger then refrigerate until needed 🍳 ⏱ 5 min saute the shallots in olive oil until softened 🍳 ⏱ 3-5 min stir in thyme, garlic, salt, and pepper and cook until fragrant 🍳 stir in peas and sherry vinegar then take off the heat and cool the mixture tip the cooled pea mixture into a food processor and pulse with goat's cheese, horseradish, lemon juice, and salt to a coarse paste 🌀 mix pickled ginger with pickling liquor, spring onions, mint, remaining oil, and salt 🔪 spoon the pea dip into a serving bowl and spoon the ginger mixture over, then grate extra horseradish and serve at room temperature Pea Horseradish Dip 🥗 1½ tsp lemon zest 3 pieces thyme sprig 60 ml white-wine vinegar 30 g caster sugar 400 g pea 1 tsp sherry vinegar 2½ tbsp olive oil 2 pieces banana shallot 1 tbsp thyme leaf 3 pieces garlic clove salt to taste black pepper to taste 100 g goat’s cheese 20 ml lemon juice 2 tsp fresh horseradish 4 pieces spring onion 5 g mint leaf pickling liquor to taste lemon zest, thyme sprig white-wine vinegar, caster sugar pea, sherry vinegar olive oil, banana shallot thyme leaf, garlic clove, salt, black pepper goat’s cheese, lemon juice, fresh horseradish spring onion, mint leaf, pickling liquor
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. thinly slice and blanch the ginger for 3 min
  2. drain and add ginger to a jar with lemon zest and thyme sprigs
  3. boil vinegar and caster sugar until dissolved, then pour over the ginger jar
  4. cool the pickled ginger then refrigerate until needed
  5. saute the shallots in olive oil for 5 min until softened
  6. stir in thyme, garlic, salt, and pepper and cook for 3-5 min until fragrant
  7. stir in peas and sherry vinegar then take off the heat and cool the mixture
  8. tip the cooled pea mixture into a food processor and pulse with goat's cheese, horseradish, lemon juice, and salt to a coarse paste
  9. mix pickled ginger with pickling liquor, spring onions, mint, remaining oil, and salt
  10. spoon the pea dip into a serving bowl and spoon the ginger mixture over, then grate extra horseradish and serve at room temperature

Similar recipes