Horseradish is a great addition to your plate during cold and flu season. This warming, stimulating root can reduce phlegm or congestion experienced during colds, sinus infections or productive coughs. The strong volatile oils in horseradish thin and encourage the expulsion of excess mucus from the lungs and sinuses, helping to reduce the risk of developing an infection.
Need some inspiration on how to add horseradish to your culinary repertoire? Look no further:
Horseradish root preserve
For a quick and easy recipe that you can add to salads, sandwiches, or sauces, you can preserve horseradish by grating the root in a food processor (the aromatic oils are too pungent to manually grate). Spoon this into a jar, pouring over enough apple cider vinegar to cover the root, then storing in the refrigerator for up to a year. Remember, a little goes a long way!
Horseradish sauce is a well-known accompaniment to roast beef or steak. Make your own sauce by mixing the following ingredients in a bowl and then transferring to a jar and storing in the fridge:
Fire cider is a hot, sweet, sour, pungent herbal tonic taken during colder months to support immunity. Place the following ingredients in a 2-litre glass jar, covering the ingredients by three to four inches of apple cider vinegar:
Dilute 5-10mls in a little warm water with honey to taste, up to three times a day.
Horseradish mashed potatoes
Fancy adding some warmth to your favourite comfort food side dish? Try adding some fresh horseradish.
Boil 900g chopped and peeled King Edward or Maris Piper potatoes for 30-40mins. Return to pan and cover for a minute or two. Then mash with 50g butter until smooth and add 100mls single cream, 3 tbsp milk and 2 tbsp grated horseradish, or horseradish sauce. Add salt and pepper to taste.
Horseradish and beetroot soup
This quick and easy vegetarian soup is a great option for a wintery day.
Chop and fry ½ a white onion in a little coconut oil until softened. Add 1 tbsp grated horseradish and fry for a further minute. Add three cups of chopped cooked beetroot and 500mls vegetable stock and blitz to a smooth liquid using a stick blender. Simmer for 5 minutes, then add 4 tbsp single cream and heat for two more minutes. Add salt and pepper to taste.