In Austria they sell roots of horseradish (Kren, or Meerrettich) in the supermarkets which the locals serve as a sort of Russian-roulette condiment. They simply grate the root and sprinkle it on meat. Sometimes you get a mild mouthful, sometimes it blows the back of your head off.
I brought a root back and grew the top in a saucer of water. When it sprouted I put it into a pot of compost and now we have more horseradish than I know what to do with. Having been warned about its propensity to spread, I keep it confined to a tiny plot that is surrounded by paving and I have a tub growing at the back door: easy access for the Sunday roast.
We simply dig a lump out of the tub when it's needed, shove the top back in to regenerate, and then grate the root about five minutes before sitting down to Sunday dinner. If you PM me your address I'll post a bit of root to you.
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