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Or – what do I do with all this horseradish now then?

I’m surprised how little I’ve been able to find on what to do with all the horseradish I craved a year ago.  So if its of any help here’s what I’ve managed:

Eating Horseradish

• Not rocket science – just get on with adding fresh young leaves to salads and even home made pestos – not too much though, its strong stuff!
• Grated (peeled) root is lovely in home-made coleslaw and root/potato mash or even added to chutneys and pickles to increase the spice quota

Preserving Horseradish

• Firstly try very hard to find a volunteer to help as it is pretty fiddly and very smelly work
• Scrub and peel the roots – much of ours had only a very thin peel as I was preparing it soon after harvesting so really only needed a scrape with a sharp knife to clean it up.  Any brown or thicker bits would need more attention
• Grate the root finely – I did this in turns with D using a handheld grater.  My advice is get a friend to do it all or put it in a food processor
• Mix with vinegar, salt & sugar – for each 3 tablespoons of horseradish and 1 tbsp vinegar (white wine is fine), 1 teaspoon of sugar and a pinch of salt.  This is a rough guide – I didn’t measure everything exactly – taste it and do as you like.
• Decant into a sterilised jar and keep in the fridge for use as is (great in mashed spuds) or to make horseradish sauce as and when needed.
• This should keep for a minimum of 6 months if refrigerated.

Making Horseradish Sauce

• Take a tablespoon of your pickled / preserved horseradish and mix double the amount of creme fresh and a squirt of lemon juice – no pips please
• Do the same but using fresh double cream (difficult to come by in Southern Catalunya) or a mixture of fresh cream and creme fresh
• Do the same but using Greek or natural yoghurt
• Add salt, pepper, chives, dijon mustard, lemon juice and or white wine/cider vinegar as you like.

When we lived in the UK I never really bought horseradish but now I’ve got my own supply I’m enjoying trying it in all sorts of things.  It’ll be added to crispy veggie stir-fries, sauerkraut and borscht at our finca soon…

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