Fresh horseradish is incredibly pungent and strong but if you don't prepare it soon after harvesting it looses it's strength and much of its taste. Preparing it with vinegar and a little salt stops this process and you can then freeze it for use over the year.
You need to be a little careful when preparing horseradish but treat it in the same way as you would chillies and you will be fine. All you need is:
- Horseradish root
- Some water
- White wine vinegar
Peel your horseradish, chop roughly, then chop in a food processor with a very small amount of water to make a fine paste. Don't add too much water. Add some white wine vinegar to stabilise the horseradish and you are done.
I then freeze this prepared horseradish in small quantities in freezer bags so I can just snap off however much I need when I want to make horseradish sauce.
So easy.
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