Horseradish is one of those plants that, once it escapes its pot, will attempt to take over your garden. It isn’t related to mint, but they share the same ideals when it comes to being prolific. The horseradish at Number 28 is contained within a pot while the plant(s) at Firfield managed to escape their confines and have attempted to take over a corner by the greenhouse. On the upside, at least a corner of horseradish is better than a corner of Japanese Knotweed!
Horseradish is fantastic when made into a sauce and used to accompany roast beef (either as part of a roast dinner, or in a cold meat sandwich). The recipe below will make a creamy sauce that isn’t particularly hot; if you prefer something with a bit more bite simply reduce the amount of cream or increase amount of horseradish. (We’ll be doing that next time!)
12g fresh horseradish
½ tsp English mustard powder
1 tsp black pepper
½ tsp salt
150ml double cream
- Prepare horseradish by chopping off the leaves and any straggly bits of root. Use a vegetable peeler or sharp knife to remove any bits of skin (like when you peel a carrot) or woody bits. Either chop or grate (depending on if you want a smooth or textured sauce), and then soak in warm water while you do the next bits.
- Gently whip the double cream until it thickens. You’re not trying to make peaks, just trying to make something a little less runny.
- Drain horseradish and add to the thickened cream.
- Add the English mustard powder, pepper and salt. At this point you can add more to taste.
- Cover and put in the fridge for at least 2 hours to let the flavour develop.