Carrots – Apple – Horseradish Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

500 g carrot (s)
2 small apples
2 small onions
250 ml broth, (delicacy, instant)
4 tablespoon mayonnaise, (heaped )
2 teaspoons horseradish, (freshly grated, lightly heaped )
6 tablespoon chives, cut into small rolls
4 slices bread (whole grain bread)
salt and pepper

Instructions

Peel the carrots, apples and onions. Quarter and core the apples. Cut everything into small cubes and cook covered in the broth for about 20 minutes over medium heat. Shortly before the end of the cooking time, let the liquid boil down completely in the open saucepan. Let cool down.
Finely puree the vegetables, stir in the mayonnaise, 4 tablespoons chives and the horseradish, season with salt and pepper. Spread the cream thickly on the bread and serve sprinkled with chives.
The cream is also ideal for buffets as a fine dip for raw vegetables and crackers or as a spread on pumpernickel.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.