Horseradish Fresh (250g)

This long knobby root is horseradish; it’s actually a herb, not a vegetable–that has no aroma until you scratch, cut, or grate it.

 Horseradish is at its most pungent and most biting when it is freshly grated. A horseradish root that has not been cut or bruised will maintain its pungency almost indefinitely, but after it has been cut, it will start to lose its zing.

Horseradish can be grated and used in sauces or as a condiment with fish or meat. You can serve horseradish with beef, pork, smoked fish and strong-flavoured vegetables.

Use horseradish as an ingredient of sauces, relishes, vinaigrettes, mustard, and flavoured butter or dipping sauce. Whipped or sour cream will calm the flavour of horseradish.

Perfect for remembering the bitterness of slavery.