Horseradish!

[Stew]

I have a large amount of horseradish that needs a drastic reduction on my allotment.

Horseradish is a taste I like but have some sauce maybe once a year generally. I’m happy to use the root of it….but for what?

I’ve had a brief search and some interesting ideas out there but I wondered if anyone had a definite recommendation beyond just making a sauce?

 

[Saint-Just]

Create a TikTok challenge of chewing grated root and sell it to the volunteers.

 

[MaC]

It's very good cooked with beetroot, and it's very good grated fresh into a stew for the last couple of minutes cooking.
The leaves are a good 'green' too. Excellent with cabbage and kale.

I keep meaning to try growing it here, but we're awfully wet.

 

[noddy]

Our back lane a couple of doors down a couple of weeks ago. There's still great big lumps of the stuff in the supermarket. Not cheap though.

 

[Nice65]

Mustard greens type thing like MaC suggests, could make an interesting beef in black bean stir fry.

It‘s so like Wasabi, and that is generally used only as a condiment because it’s so powerful, but you could try it grated in some rice wine vinegar and soy as a dipping sauce for sushi fish or steak strips (tartare raw). Hugh Fearnley Whitters did a mackerel with English mustard sushi. Gotta be straight out the water fresh though.

I’ve had it in mashed potato, but didn’t think it added much, maybe nicer in a fried croquette type thing rolled in breadcrumbs. I’ve got a thing for the panko crumbs at the moment.

You need to find a way to crispy coat peas or peanuts, that would work. How do they do that coating?

 

[noddy]

I think it actually is wasabi ... just a bit of purest green added

Issue would be getting into powder form.

Roll parsnips or beetroot in oil, flour, parmesan, horseradish. Roast.

 

[Stew]

I think it actually is wasabi ... just a bit of purest green added

Issue would be getting into powder form.

Roll parsnips or beetroot in oil, flour, parmesan, horseradish. Roast.

Naaah, I think most wasabi coatings are just horseradish. I love a wasabi pea!

 

[Stew]

Mustard greens type thing like MaC suggests, could make an interesting beef in black bean stir fry.

It‘s so like Wasabi, and that is generally used only as a condiment because it’s so powerful, but you could try it grated in some rice wine vinegar and soy as a dipping sauce for sushi fish or steak strips (tartare raw). Hugh Fearnley Whitters did a mackerel with English mustard sushi. Gotta be straight out the water fresh though.

I’ve had it in mashed potato, but didn’t think it added much, maybe nicer in a fried croquette type thing rolled in breadcrumbs. I’ve got a thing for the panko crumbs at the moment.

You need to find a way to crispy coat peas or peanuts, that would work. How do they do that coating?

I saw the mash idea and thought it may be too much. If it’s subtle, I’ll definitely try it.

 

[Stew]

It's very good cooked with beetroot, and it's very good grated fresh into a stew for the last couple of minutes cooking.
The leaves are a good 'green' too. Excellent with cabbage and kale.

I keep meaning to try growing it here, but we're awfully wet.

I can send a chunk of root up if you like. From the sound of it I’m not going to go short!

 

[MaC]

I can send a chunk of root up if you like. From the sound of it I’m not going to go short!

Oh, yes please
Happy to cover costs, but I would like to try and see if I can grow it here.

M

 

[Saint-Just]

I saw the mash idea and thought it may be too much. If it’s subtle, I’ll definitely try it.

That will be a monster one!









I am here all week

 

[Stew]

Oh, yes please
Happy to cover costs, but I would like to try and see if I can grow it here.

M

I’ll sort you some when I get round to the dig!

 

[Nice65]

Naaah, I think most wasabi coatings are just horseradish. I love a wasabi pea!

I think that’s what he meant Stew. There’s bugger all wasabi in wasabi, it’s expensive and loses its pungency very quickly. Wasabi is mostly horseradish with green colouring. (Why is my iPad constantly trying to re-spell colour to color and flavour to favor?).

You must try these when you see them in Sainsbury’s.

Sainsbury's online Grocery Shopping and Fresh Food Delivery

www.sainsburys.co.uk

 

[Saint-Just]

I think that’s what he meant Stew. There’s bugger all wasabi in wasabi, it’s expensive and loses its pungency very quickly. Wasabi is mostly horseradish with green colouring. (Why is my iPad constantly trying to re-spell colour to color and flavour to favor?).

You must try these when you see them in Sainsbury’s.

Sainsbury's online Grocery Shopping and Fresh Food Delivery

www.sainsburys.co.uk

Because your chosen dictionary is English (US)

 

[Stew]

I think that’s what he meant Stew. There’s bugger all wasabi in wasabi, it’s expensive and loses its pungency very quickly. Wasabi is mostly horseradish with green colouring. (Why is my iPad constantly trying to re-spell colour to color and flavour to favor?).

You must try these when you see them in Sainsbury’s.

Sainsbury's online Grocery Shopping and Fresh Food Delivery

www.sainsburys.co.uk

Gotcha - almost like wasabi doesn’t really exist!

 

[Saint-Just]

Gotcha - almost like wasabi doesn’t really exist!

It does, but is only prepared fresh. I only had real wasabi paste(?) in Japan, and not in just any restaurant.

 

[Stew]

It does, but is only prepared fresh. I only had real wasabi paste(?) in Japan, and not in just any restaurant.

Yes, I know it exists. I’m taking it the way that things labelled as wasabi often aren’t just like honey often isn’t.

 

[Nice65]

Because your chosen dictionary is English (US)

Ah, probably since I started using the ESR keyboard.

 

[bushwacker]

Yes, I know it exists. I’m taking it the way that things labelled as wasabi often aren’t just like honey often isn’t.

Wasabi company at Arelsford is your friend

 

[Stew]

Wasabi company at Arelsford is your friend

Yeah, saw them featured on a video earlier. Looks good - much better than clarkson’s attempt….

I think I have enough fake stuff to keep me sorted for a while.

I’m thinking of adding some to beetroot juice for a bigger kick!!

 

[Nice65]

He means Alresford obviously, home of watercress and secret wasabi beds.

I saw someone try a dollop of it and they nearly exploded. Funnier than Clarkson eating one of his nagas.

 

[noddy]

I haven't tasted watercress in years. Just isn't a thing here.

 

[Nice65]

I haven't tasted watercress in years. Just isn't a thing here.

Ooh, egg mayo and watercress in a fresh granary roll. Green sauce for salmon.

Keep the soup though. Dammit, woken up hungry, I’m off to get a bowl of Shreddies.

 

[MaC]

I like watercress. You can grow it in a basin quite successfully from late Spring....just mind and use rain water and change it frequently.

I do like the soup, but Nice65's right, it's really good on a salad type roll.

 

[Saint-Just]

I love watercress soup; with potatoes for texture and a dollop of crème fraiche
Having said that, my favourite green soup is sorrel soup.