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.
• Seafood: Smoked salmon or other rich fish dishes.
• 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.

Read our blog: Up Close: Horseradish Root.