To prepare fresh horseradish, peel off the brown skin, then shred or grate as needed. Grated into crème fraiche with a squeeze of lemon and a sprinkling of herbs for the perfect fresh accompaniment to roast beef. It’s also good with root veg (especially beetroot, a classic combination in Poland), and a small grating will bring your Bloody Marys to life.
Place in a plastic bag and keep in the fridge or freeze.
Country of origin
Grown in the Netherlands.