The Green Room: Creamed Silverbeet with Horseradish

• 600 g silverbeet, stems and leaves separated
• 1 cup (250ml) water

Finely dice the silverbeet stems and coarsely chop the leaves.

Place the water and stock in a large frying pan. When simmering add the silverbeet and cook for approximately 5 minutes or until soft and wilted.

Most of the liquid should have evaporated, but if not drain it off. Add the horseradish, cream and sour cream. Heat for a minute to warm through.

Remove from the he