HORSERADISH COMPOUND BUTTER WITH ROASTED SWEET POTATOES

MAKES ABOUT 1 CUP

RAW HORSERADISH IS DECEIVING. It’s not nearly as pungent as its pickled state, so be prepared to use more than you think you need. This butter is wonderful on roasted sweet potatoes or carrots, on a mushroom cap, or on pan-roasted fish, a pork chop, or a piece of grilled beef.

8 tablespoons (1 stick) butter, at room temperature

¼ cup finely grated fresh horseradish

3 tablespoons chopped fresh flat-leaf parsley

3 tablespoons minced fresh chives

3 tablespoons panko or dried bread crumbs

Grated zest and juice from ½ lemon

Salt and pepper

 

Thick slices roasted sweet potato

Put the butter, horseradish, parsley, chives, panko or bread crumbs, lemon zest and juice, salt, and pepper in a small bowl and stir until thoroughly combined.

Use as a topping and spread as is. Or form the butter into a log by transferring it into a small resealable plastic bag and closing it. Then evenly push the butter to the bottom of the bag with the back of a chef’s knife. Refrigerate or freeze until firm, then remove the log from the bag and slice. The butter will keep, tightly wrapped, for up to 5 days in the refrigerator and up to 2 months in the freezer.

Preheat the oven to 350°F. Slice the cold butter log, put a thick layer on each roasted sweet potato slice, and transfer to a baking pan or skillet. Put the pan in the oven and heat until the butter softens and browns, up to 15 minutes.