NZ Gardener - Gifts from the Gardens - - Preserves -

To har­vest and pre­pare fresh horseradish, lift the plant with a fork and shake off the ex­cess soil. The skin­ni­est part of the root can be cut off and re­planted to form a new plant. Scrub the root un­der cold run­ning wa­ter, then use a potato peeler to re­move the worst parts of the skin. Then grate what you need (pro­tect your eyes). The re­main­ing part can be wrapped in plas­tic wrap and re­frig­er­ated or frozen.

Beat 1 ta­ble­spoon freshly grated horseradish with ½ cup crème fraîche. Sea­son with salt. Re­frig­er­ate un­til ready to use. Serve dol­loped onto freshly grilled steaks, burg­ers or salmon fil­lets.

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