Glossary of food terms: H
Horseradish
A perennial plant originating in eastern and south-eastern Europe, horseradish is cultivated for its tough, twisted root. Horseradish is a member of the mustard family. The root, which is similar in appearance to a parsnip, releases a distinctive aroma when bruised or cut and it has a very hot, peppery flavour that's more powerful than mustard.
Once peeled, the root can be grated and mixed with cream and other ingredients to provide a hot-flavoured sauce to accompany roast beef or fish such as trout. Care must be taken when grating, because the vapours can make the eyes sting.
Horseradish is traditionally made into a sauce to serve with roast beef, venison or well-flavoured fish such as tuna, smoked trout or mackerel. To store, keep fresh horseradish in a paper bag in the fridge for up to one week or cut into smaller pieces and freeze to use as required.
To prepare fresh root, simply peel and then grate as required. Only prepare the amount needed, as once peeled it loses its pungency quite quickly. It's used raw in sauces - cooking destroys its flavour.
Creamed horseradish is a creamy but strongly flavoured combination of horseradish, vinegar and cream. This is the traditional tangy accompaniment to roast beef. It has a slightly runny consistency. Serve with roast beef, steaks or beef stews.
Once opened store creamed horseradish in the fridge for up to one year. Horseradish hot sauce is a mix of horseradish and vegetable oil. It has a very strong flavour and a thicker consistency than creamed horseradish. Serve with venison or well-flavoured fish such as mackerel or tuna. Stir into mashed potatoes for a tangy flavour. Once opened store the sauce in the fridge for up to one year.
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