Horseradish Root

Fresh horseradish is so versatile - store in the fridge and grate a little whenever you need it!

Cooking: Make your own horseradish sauce: mix grated horseradish Fresh horseradish is so versatile - store in the fridge and grate a little whenever you need it!
Key points
Fresh horseradish is a versatile ingredient buy a root, store in the fridge and grate a little whenever you need it!
To prepare, chop off a chunk, peel, grate and use straight away. It is best added raw to dishes as prolonged heat destroys its flavour. Horseradish is used in place of genuine wasabi root in some inferior wasabi pastes. This is because it is cheaper to buy.
Origin: Northern Europe. Season Approximately September to April.
Growing Horseradish is the root from a plant in the mustard family and is related to wasabi. It grows well in the UK climate.
Cooking: Make your own horseradish sauce: mix grated horseradish with crème fraiche. Add grated lemon zest, lemon juice, mustard powder (optional), salt and pepper to taste. Grate horseradish into mashed potatoes.
Try with oily or smoked fish such as mackerel or trout. Grate over veggies and salads - especially good with ripe tomatoes.Infuse in vodka or add to a Bloody Mary.Use in place of wasabiwith crème fraiche. Add grated lemon zest, lemon juice, mustard powder (optional), salt and pepper to taste.Grate into mashed potatoes.Try with oily or smoked fish such as mackerel or trout. Infuse in vodka or add to a Bloody Mary.