Horseradish cream

Horseradish cream

By
From
The Produce Companion
Makes
125 ml grated horseradish
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
10cm piece of horseradish
80ml white-wine vinegar
1 tablespoon lemon juice
1 tablespoon caster sugar
sour cream, to serve

Method

  1. Trim and peel the horseradish and finely grate it. Put it into a small jar.
  2. Heat the vinegar, lemon juice and sugar in a small saucepan over low heat, stirring until the sugar dissolves. Remove from the heat and pour over the horseradish.
  3. Store in the refrigerator for up to 1 month. To serve, mix with sour cream to taste.

Note

  • Serve horseradish cream with roast beef or roast potatoes, stir it through mashed potato, or serve it with grilled fish. Take care when grating the fresh root as the fumes can be potent – it is best to do it in a well-ventilated area so your eyes don’t stream with water. You can use a small food processor to make the job easy – although you may need to add a little water to the horseradish to loosen it.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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