Horseradish Shallot Butter

Yield: about 12 tablespoons (6 ounces)

1     2-inch piece fresh horseradish, peeled*
½    small shallot, cut into 1-inch pieces
1     tablespoon fresh Italian (flat-leaf)
       parsley
8     tablespoons (1 stick) unsalted butter,
       room temperature
1     to 2 pinches kosher salt
       pinch freshly ground black pepper

Nutritional information per serving (1 tablespoon):
Calories 68 (98% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 5g • chol. 20mg • sod. 24mg • calc. 2mg • fiber 0g

1. Insert the fine shredding disc into the work bowl of the food processor. Shred the horseradish.Remove the shredding disc and replace with the chopping blade, leaving the horseradish in the work bowl.
2. Add the shallot and parsley. Process on High until finely chopped.
3. Add the butter, salt, and pepper. Process on Low until completely combined. Taste and adjust seasoning as desired.
*Note: If using jarred horseradish, start with ¼ cup and squeeze out as much of the liquid as possible.Add this after chopping the shallot and parsley, but before the butter.