Fresh organic horseradish root – bringing a hot, peppery kick to lots of cold-weather dishes, especially classic roast beef.
Fresh organic horseradish root, packed with that classic hot, peppery flavour. A member of the mustard family, it’s not surprising horseradish has a powerful kick. Grating it might make your eyes water, but it’s worth it for the flavour! In season in autumn and winter, horseradish can bring aromatic heat to cold-weather cooking – particularly anything involving beef or beetroots.
Country of originGrown in
Keep in the freezer and grate as needed.
How to prepare
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.