Thursday, 1 April 2010


Here is some of our horseradish haul from last week. And our cat, Samson, who seemed fascinated by the stuff:
I'm no big horseradish fan, but I like a touch on my roast beef now and then, so I whipped up a fresh horseradish cream sauce the other day for a big roast dinner.

First I peeled and grated the horseradish root. Open the window if you ever do this - WOW it's pungent stuff! I was surprised how dry the horseradish seemed - no juice at all. It looked more like dessicated coconut then a fresh vegetable.

Then I mixed about 2 tablespoons grated horseradish with half a teaspoon each of salt, sugar and mustard, a big pinch of black pepper, a generous dash of lemon juice (most recipes use white wine vinegar but I only had a strong cheap malt vinegar, which I wasn't too sure about) and 3 or 4 tablespoons double cream. Obviously, all the quantities could be adjusted to taste.

It was delicious! My only complaint might be the texture; the horseradish gave plenty of flavour to the cream, but I didn't think much of the tough strandy bits which remained. I saw one recipe which recommended soaking the horseradish in hot water first - I wonder if this improves it - or perhaps I'll have to find a way of mincing it smaller next time...

Next task is to find a way to preserve the rest of it! Seems to me that with such a low water content, it might freeze well. Anyone have any experience of this? Otherwise it's going to end up in vinegar in jars in the fridge, I think, but I'm not sure how long it'll last there.

The roast dinner also gave us a chance to eat some more of last year's parsnips, which I keep forgetting about and really mustn't - they taste soooo good!

1 comment:

Mal's Allotment said...

"Next task is to find a way to preserve the rest of it!"

Seems to me you've already used the preserving recipe, NG!

For fresh just peel and then grate the root, add some cream, and water if the consistency gets too thick.

That's it!!

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