April 18th, 2011
This is a recipe I made to accompany my fabulously delicious Boeuf Bourguignon Soup. I was really impressed with the ease and uniqueness of this recipe. I have had thousands of bread variations with soup before, but have never seen it done like this. The horseradish was perfect with the beefy flavor of the soup, but I see no reason why you couldn’t substitute other things in place of the horseradish to complement different dishes. I have visions of fresh herbs, citrus, cheeses and sun-dried tomatoes. I think the possibilities are endless with this super simple way to jazz up a loaf of bread!
Horseradish Chive Bread
Adapted from Martha Stewart Living December 2010
- 1 stick unsalted butter, room temperature
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- Coarse sea salt
- 1 large French bread loaf
Preheat oven to 375 degrees. Mash butter with horseradish and chopped chives
using a spatula until smooth. Season with sea salt.
Slice bread on an angle, without cutting all the way through.
Generously spread butter mixture evenly onto each piece,
and wrap loaf in foil. Bake for 15 minutes. Serve warm.
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