Horseradish Root: Bold Flavour and Unique Texture!
Horseradish root is a pungent, earthy ingredient known for its fiery kick and distinctive aroma. I...
Horseradish Root: Bold Flavour and Unique Texture!
Horseradish root is a pungent, earthy ingredient known for its fiery kick and distinctive aroma. Its flavour is sharp, tangy and slightly bitter, delivering a sinus-clearing heat when freshly grated. The root’s intensity is strongest when raw, mellowing slightly when cooked or blended into sauces. Texture-wise, this vegetable is firm, fibrous and somewhat tough when fresh. When grated or processed, it transforms into a fine, slightly coarse texture that easily incorporates into dishes.
Cooking Suggestions: How to Cook Horseradish Root
Grating: Grate it fresh to use raw for maximum heat and flavour.
Mixing: Mix it into a creamy base like sour cream or mayonnaise to make a tangy sauce.
Roasting: Roast slices with other vegetables for a milder, caramelised profile.
Incorporating: Incorporate into soups or stews for a subtle, peppery undertone.
Steaming: Steam or boil the root to soften its texture before blending it into sauces or dips.
Serving Suggestions: What to Pair Horseradish Root With
Meats: Prime rib, roast beef or steak for a classic combination.
Sides: Mashed potatoes or roasted vegetables for a spicy twist.
Condiments: Pickles or tangy condiments to enhance its sharpness.
Cheeses: Like cheddar or gouda for a dynamic flavour blend.
Please note: If you like horseradish as hot as it can be, use fresh horseradish roots. A good quality root is clean, firm and free from cuts and blemishes. The freshly peeled or sliced root and the prepared product are creamy white. Peel and grate it fresh in a well-ventilated room, a good whiff will bring tears to your eyes otherwise and always wear gloves.
Cooking suggestions: Grating to use raw or mixing into creamy bases (sour cream, mayo), roasting for a mild, caramelised flavour, steaming or boiling, ideally in soups or stews.
Serving suggestions: Pair with meats (prime rib, roast beef, steak) or seafood (smoked salmon). Serve with mashed potatoes or roasted veggies and accompany with pickles or tangy condiments. Alternatively, add cheeses such as cheddar or gouda.
https://www.finefoodspecialist.co.uk/horseradish-root-1kg?___store=default1078Horseradish Roothttps://www.finefoodspecialist.co.uk/media/catalog/product/h/o/horseradish-root_1.jpg7.957.95GBPInStock/Larder & Greengrocer Essentials/Fruit & Veg/Exotic Vegetables/Larder & Greengrocer Essentials/Fruit & Veg/In Season/Larder & Greengrocer Essentials11428711235312353287<p><strong>Horseradish Root: Bold Flavour and Unique Texture!</strong></p>
<p>Horseradish root is a pungent, earthy ingredient known for its fiery kick and distinctive aroma. Its flavour is sharp, tangy and slightly bitter, delivering a sinus-clearing heat when freshly grated. The root’s intensity is strongest when raw, mellowing slightly when cooked or blended into sauces. Texture-wise, this <a title="vegetable" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/specialist-vegetables">vegetable</a> is firm, fibrous and somewhat tough when fresh. When grated or processed, it transforms into a fine, slightly coarse texture that easily incorporates into dishes.</p>
<p><strong>Cooking Suggestions: How to Cook Horseradish Root</strong></p>
<ul>
<li><strong>Grating:</strong> Grate it fresh to use raw for maximum heat and flavour.</li>
<li><strong>Mixing:</strong> Mix it into a creamy base like sour cream or mayonnaise to make a tangy sauce.</li>
<li><strong>Roasting: </strong>Roast slices with other vegetables for a milder, caramelised profile.</li>
<li><strong>Incorporating:</strong> Incorporate into soups or stews for a subtle, peppery undertone.</li>
<li><strong>Steaming:</strong> Steam or boil the root to soften its texture before blending it into sauces or dips.</li>
</ul>
<p><strong>Serving Suggestions: What to Pair Horseradish Root With</strong></p>
<ul>
<li><strong>Meats:</strong> Prime rib, roast <a title="beef" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-beef">beef</a> or <a title="steak" href="https://www.finefoodspecialist.co.uk/wagyu-beef/wagyu-steaks">steak</a> for a classic combination.</li>
<li><strong>Seafood: </strong><a title="Smoked salmon" href="https://www.finefoodspecialist.co.uk/seafood/buy-salmon/smoked-salmon">Smoked salmon</a> or other rich <a title="fish" href="https://www.finefoodspecialist.co.uk/seafood/fresh-fish">fish</a> dishes.</li>
<li><strong>Sides:</strong> Mashed potatoes or roasted vegetables for a spicy twist.</li>
<li><strong>Condiments: </strong>Pickles or tangy <a title="condiments" href="https://www.finefoodspecialist.co.uk/groceries/stocks-jus-condiments/condiments">condiments</a> to enhance its sharpness.</li>
<li><strong>Cheeses:</strong> Like cheddar or gouda for a dynamic flavour blend.</li>
</ul>
<p><strong>Please note:</strong> If you like horseradish as hot as it can be, use fresh horseradish roots. A good quality root is clean, firm and free from cuts and blemishes. The freshly peeled or sliced root and the prepared product are creamy white. Peel and grate it fresh in a well-ventilated room, a good whiff will bring tears to your eyes otherwise and always wear gloves.</p>
<p><strong>Read our blog:</strong> <a title="Up Close: Horseradish Root" href="https://www.finefoodspecialist.co.uk/blog/up-close-horseradish-root">Up Close: Horseradish Root</a>.</p> <p><strong>Origin: </strong>Germany</p>
<p><strong>Weight:</strong> 500g, 1kg</p>
<p><strong>Storage:</strong> Keep refrigerated.</p>
<p><strong>Shelf life:</strong> 3 days from delivery.</p>
<p><strong>Cooking suggestions:</strong> Grating to use raw or mixing into creamy bases (sour cream, mayo), roasting for a mild, caramelised flavour, steaming or boiling, ideally in soups or stews. </p>
<p><strong>Serving suggestions:</strong> Pair with meats (prime rib, roast beef, steak) or seafood (smoked salmon). Serve with mashed potatoes or roasted veggies and accompany with pickles or tangy condiments. Alternatively, add cheeses such as cheddar or gouda.</p>15https://www.finefoodspecialist.co.uk/media/catalog/product/h/o/horseradish-root-2_1.jpg1273Horseradish Root, 500g7.957.95https://www.finefoodspecialist.co.uk/media/catalog/product/https://www.finefoodspecialist.co.uk/static/version1749646433/frontend/WilliamsCommerce/finefood/en_GB/Magento_Catalog/images/product/placeholder/image.jpgInStock500g1274Horseradish Root, 1kg14.9514.95https://www.finefoodspecialist.co.uk/media/catalog/product/https://www.finefoodspecialist.co.uk/static/version1749646433/frontend/WilliamsCommerce/finefood/en_GB/Magento_Catalog/images/product/placeholder/image.jpgInStock1kg
Check how this product is used in following recipes
Discover the Exquisite Taste of Duck Foie Gras Entier!
Duck foie gras entier is a true delicacy, prized for its rich, buttery and velvety texture. Its flavour is deeply savoury with subtle hints of sweetness and earthiness that melt luxuriously on the palate. Unlike other foie gras preparations, 'e...
Exquisite Flavour of Halal Lumina Lamb Rack from New Zealand!
Our Lumina lamb racks, sourced directly from the lush pastures of New Zealand, are renowned for their exceptional flavour and tenderness. These lambs are raised in a pure, natural environment, which imparts a unique and delicate taste to...
Delicately Rich and Crispy: Cooked Suckling Pig Confit!
Our cooked suckling pig confit delivers an exceptional balance of tender, melt-in-the-mouth meat and golden, crisp skin. Made from confit suckling pig pressed into a mould, this terrine is slow-cooked at a low temperature for several hours, al...
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. T...