A few days ago I harvested the horseradish in my garden.
The part of horseradish that you eat is the roots, and they are ready when the plant begins to die off in late autumn. Any little bits of root left in the ground will shoot again in spring.
You need to wash the roots carefully then peel them and grind them up, either in a food processor or mortar and pestle. Watch out, though; the fumes are extremely pungent!
You need to wash the roots carefully then peel them and grind them up, either in a food processor or mortar and pestle. Watch out, though; the fumes are extremely pungent!
To keep the ground horseradish, mix with a little vinegar or lemon juice and a pinch of salt, then store in the refrigerator in a jar.
Horseradish sauce is a traditional accompaniment to roast beef.
Horseradish Sauce
Horseradish
1tsp flour
1tsp mustard
150ml cream*
1tsp vinegar
salt and pepper
Grate a horseradish root finely and mix with flour, a pinch of salt and pepper, and mustard. Stir in cream and vinegar.
*some recipes recommend whipped cream
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