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Horseradish sauce is
the traditional accompaniment for roast beef and
so this herb earns its place in this section,
but you would need to be a horseradish devotee
to plant it in your garden. The problem is that
you cannot just leave it – if allowed to
stay in the ground for a few years then a new
weed will have appeared in your garden –
horseradish.
In March make a 6in (15cm) deep hole with a dibber
– these holes should be 2ft (60cm) apart.
Drop a 6in (15cm) piece of root into each hole
and fill with soil. The secret of preventing horseradish
from swamping the area is to lift all the plants
in October. Store the roots in sand – use
the large ones in the kitchen and keep the smaller
ones for planting in the spring.
Grating horseradish is an eye-watering job –
use the shredder attachment of a food processor.
Grated horseradish can be used in steak tartare
and also as a garnish for fish. It is more usually
mixed with vinegar and a little milk to produce
horseradish sauce or folded in with whipping cream,
salt, sugar and a little vinegar to make horseradish
cream. Serve with beef, ham or trout.
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