We grew some really good horseradish in the garden this year, although the caterpillars (of the white cabbage butterfly variety) ate the tops. The little monsters. I was surprised that they found them delicious, but perhaps the tops aren’t as strong-tasting as the root. I adore horseradish sauce, especially when it is freshly made with cream. This is the horseradish I retrieved from the garden and I can tell you it takes some digging out.
You can grate it a lot finer on a microplane but I just didn’t think I could bear the eye-watering, so I used the grater attachment in my food processor and whizzed away. It was still eye-watering, it has to be said, but not as bad as actually standing directly over a grater. This has left me with longer strands, but I am hoping these will give an interesting bite to future horseradish sauce.
To preserve it, mix the grated horseradish with one teaspoon of sugar and half a teaspoon of salt and then pack it into a sterile jar. Add enough white wine vinegar to cover the horseradish (about 125ml, 4 fl oz) and seal the jar tightly.
I am looking forward to seeing how successful this is as a way of preserving one of my favourite things.