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Horseradish Fresh Root -each

Horseradish root
£ 1.99


Country of origin:    Holland                                                     Weight: each


Facts: The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin  to produce mustard oil . Once grated, if not used immediately or mixed in vinegar, the root darkens, loses its pungency, and becomes unpleasantly bitter when exposed to air

Store horseradish loosely wrapped in plastic in the crisper of the fridge. Fresh horseradish will keep several weeks. Cut pieces, however, should be used immediately.

Preparation and cooking: 

The easiest way to use horseradish is to simply cut off the  peel and shred or grate some fresh horseradish to serve with roast meats or as a flavoring for soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors quickly

Freshly shredded horseradish also makes a great addition to mashed potatoes, Bloody Marys, or as a condiment with roasted root vegetables of all sorts.


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