Horseradish Root Organic ~ 250g approx

 {
  "moduleName": "overallcatalog",
  "name": "Fruit & Veg",
  "id": 171506,
  "description": "",
  "pagination": {
    "currentPage": 1,
    "itemsPerPage": 12,
    "numberOfPages": 0,
    "totalItemsCount": 0,
    "previousPageUrl": null,
    "nextPageUrl": null
  },
  "pagename": {
    "moduleName": "pagename",
    "name": "Horseradish Root Organic ~ 250g approx"
  },
  "oid_6": {
    "moduleName": "oid",
    "oid": "5190642"
  },
  "globals": {
    "get": {
      "CatalogueID": "171506",
      "ProductID": "5190642"
    },
    "cookie": {
      "visitorDeviceClass": "desktop",
      "ASP.NET_SessionId": "mysxiuniazf12bk0gtelv1sd",
      "ANONID_FS357840": "24.03.2019 23:19:49.384",
      "ANONID357840": "1120abda-98e0-48fc-830e-03be28bc4c8b",
      "VISID357840": "6e8d888b-84d9-4554-b1e7-2a8c26525f42#www.naturalgrocery.co.uk#24.03.2019 23:19:49.384"
    },
    "site": {
      "id": 357840,
      "name": "natural-grocery",
      "host": "www.naturalgrocery.co.uk",
      "countryCode": "GB",
      "language": "EN",
      "dateNow": "2019-03-24T23:19:49.4155062"
    },
    "visitor": {
      "deviceClass": "desktop",
      "ip": "54.236.246.85",
      "country": "US",
      "city": "Ashburn",
      "userAgent": "CCBot/2.0 (https://commoncrawl.org/faq/)",
      "referrer": "/"
    },
    "cart": {
      "cartUrl": "/OrderRetrievev2.aspx?CatalogueID=171506"
    },
    "user": {
      "entityId": 0,
      "firstname": "",
      "middleName": "",
      "lastname": "",
      "fullname": "",
      "username": "",
      "email": "",
      "email2": "",
      "email3": "",
      "customerType": {},
      "leadSourceType": {},
      "industryType": {},
      "ratingType": {},
      "isWholesaler": false,
      "isLoggedIn": false
    }
  }
}

This catalog has no sub-catalogs.

£6.89

Organic,Vegan,Vegetarian,Gluten free,Wheat free,Dairy free,Sugar free,

Horseradish Root Organic ~ Grown in Austria ~ 250g. Class 2

Horseradish looks innocuous enough, a bit like a grubby, gnarly, overgrown parsnip. Unpeeled, it's dormant. It has no smell to warn you about what lies beneath its scruffy skin. Peeling it begins to activate its pungent oils; grating it is like kicking a sleeping dragon in a tender place. It gets angry. And you get burnt. Eyes stream, nose runs. You'll be begging to chop a pile of onions for light relief. The heat comes from sinigrin, a volatile, pungent compound similar to mustard oil in its intensity and effect. But knowing that fascinating fact won't save you. Only when you taste the results of its subtle deployment will it begin to seem a sane plan after all.

Horseradish is a member of the crucifer family, along with radishes, turnips and mustard. And here lies a clue as to how to tame the monster, harness its fire and turn it into a delicious treat. Many of the foods that benefit from a dab of mustard cosy up to a shot of horseradish like culinary heat-seeking missiles. Of course, it's a favourite accompaniment to roast beef. Creamed horseradish sauce (see recipe) is also very good with ox tongue, glazed ham and sausages. With roast pork, try a sauce made from grated horseradish, finely chopped mint, grated apple and sour cream. It's good with fish too, particularly oily or cured fish, because it cuts through its richness. Try mixing some grated horseradish with cream cheese and chives, then spreading it on rye bread and topping with a generous amount of flaked, smoked mackerel for a quick starter or easy lunch.

Horseradish isn't very difficult to find in the wild, and neither is it tricky to grow yourself, but be warned – it has a tendency to take over, so give it room or plant it in a large container sunk into the ground, rather as you would mint, and make sure you leave plenty of room for the 30cm taproots. Plant it in rich, well-cultivated and free-draining soil, ideally in a sunny spot. You can lift the roots throughout winter, depending on the hardness of the ground. Store freshly-lifted roots in a bucket of dry sand and they'll keep for months, or keep them in the salad drawer of the fridge for a couple of weeks. Alternatively, horseradish freezes quite well, rather like ginger, wrapped tightly and grated straight from frozen.

A great description by Hugh Fearnly-Whittingstall.


< Back