English Peas, Spring Onions and Roasted Almonds
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...
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Horseradish Butter
Horseradish butter will taste best heated on grilled foods such as streak, chicken, or tuna.
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Horseradish Sauce
Here are two recipes for horseradish sauce:
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Horseradish Recipe
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Horseradish
The peak season for fresh harvested horseradish is early spring and late fall. That means if you like your horseradish sharp, pungent, and sinus-clearing, the time is now.
Horseradish is a long, knobby root—it’s an herb, not a vegetable--that has no aroma until you scratch, cut, or grate it.
The pungent odor and the hot taste of horseradish are due to a volatile oil—similar to mustard oil—that is released when the cells of the horseradish root are bruised or broken. When sulfur in the oil mixes with the air near your eyes, nose or mouth, the chemical reaction is the one you recognize as eye watering, sinus-clearing, and sharp tasting.
You can eat horseradish raw, pickled or cooked, but it is most often added as a condiment to sauces.
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