Horseradish Fresh horseradish root gives dishes a deliciously fiery kick. Although traditionally eaten in a creamy sauce with beef, horseradish also works well with fish, or earthy vegetables such as beetroot. Add a small amount of grated horseradish to a potato salad to liven up the taste. When cooking with horseradish, add it towards the end to ensure it keeps its punchy flavour.
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P OTATO, H O R S E R A D I S H A N D S P R I N G O N I O N R Ö ST I Serves 4 Takes 1 hr 20 mins Cost per serve 40p 1kg (2lb) waxy potatoes, such as Charlotte, grated 6 spring onions, finely chopped 1½ tbsp grated fresh horseradish 2 tbsp butter, melted oil, for frying
1 Put the grated potato in a clean tea towel or muslin and squeeze out as much moisture as you can. Tip into a bowl with the spring
onions, three-quarters of the horseradish and half the butter. Season well. Divide the mixture into 12 and shape into patties. 2 Heat the remaining butter and a little oil in a large frying pan over a medium heat, until foaming. Fry the röstis in batches for 2-3 minutes on each side, until cooked through and golden. Add a little more butter and oil between batches, if needed. Drain on kitchen paper. Serve hot. Each serving contains Energy
1108kJ 263kcal 13%
Fat
Saturates
10g 4g 14% 22%
Sugars
Salt
4g 5%
0·3g 5%
of the reference intake. See page 96. Carbohydrate 41g Protein 5g Fibre 4g
Top tip
For the perfect Sunday lunch, serve the rösti with roast beef and horseradish cream. Simply mix 4 tbsp soured cream with ½ tbsp grated horseradish.
Also in season... Cucumbers are great now – try them in a chilled soup at tes.co/greengazpacho
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For more horseradish recipes, visit tesco.com/realfood
WORDS ROSALIND CASSELS RECIPES LUCY NETHERTON PHOTOGRAPHY SAM STOWELL FOOD STYLING JOY SKIPPER PROP STYLING LYDIA BRUN
April h arv est