Horseradish
Taste
Mustard, pungent, peppery, spicy.
Eat
Root: pungent and the star of any dish.
Leaves: These are best eaten in spring/summer.
Health & Nutrition
Horseradish is a member of the cruciferous family which is renowned for its health benefits and significant amounts of vitamins and phytochemicals.
Buying tips
Choose firm fresh roots for the most pungent flavour. Chose whole roots that have not been cut as these dry out quickly and loose flavour.
Storage tips
Store in the bottom of the fridge in an airtight container or plastic bag. Will keep for up to one month.
Cooking tips
Prep:
Slice of quantity needed and soak/rinse the dirt off. Peel the skin as you would with ginger or turmeric. Keep any remaining root muddy and unpeeled as it will store better. Once peeled it will start to loose its pungent taste. Add towards the end of cooking to retain its pungent taste.
Raw: Grate raw using a food processor or hand grater into dishes to add a pungent mustardy kick. Works very well in risottos, dips, gratins, soups, stews and with beetroot, potato, peas, parsnip, apples, fish, and beef.
Use the raw leaves chopped and tossed through roast potatoes.
Waste reduction tips
Use leftover root grated and mixed with vinegar to make a horseradish sauce. Will keep in the fridge for weeks.
