Monday, 16 August 2010

Horseradish Relish

Living as we do -  in the countryside, we are lucky to have access to many 'fruits of the fields'. Last week on a walk with friends I gathered enough wild plums to make 4lbs of yummy jam - all for the cost of a few bags of sugar!

This week I spotted some wild horseradish (it looks a bit like Dock but without the red veins) and with a bit of help from Henry managed to dig up enough tubers to take home and make into a relish.

It's pretty easy to make - but a good idea to wear goggles/sunglasses when grating as the juices are pretty powerful!

Here is the method:

  • One tuber of horseradish
  • Creme Fraiche
  • White wine vinegar
  1. Clean, peel and finely grate the horseradish (this is when you might like to wear goggles)
  2. Mix in 2 tablespoons of Creme Fraiche
  3. Add 2 teaspoons of white wine vinegar
That's it! Serve as a dip, an accompanyment to beef dishes or add to mashed potatoe to give it a bit of zing!

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