Walking along the canal bank the other day I spotted some Horseradish growing , it looks a little like dock leaves , but there is a distinctive corkscrew twist to the leaves.
I popped back to the house to get a trowel to dig up the edible roots which is quite some effort. Once home to roots do need a good scrub and a trim to remove the rough outside leaving clean white horseradish which can be grated into creme fraiche to make Horseradish Cream.
Horseradish cream is a traditional accompaniment to Roast Beef and works really well with smoked fish like mackerel or salmon. However it’s not exclusively a meat accopaniment it works really well with roasted vegetables especially beetroot or even to make a dressing for green beans of which I have a bumper crop
Runner Beans are such a lovely vegetable to grow requiring minimal attention all of the beans sprouted producing healthy seedlings which the slugs ignored. It’s soothing watching their tendrils wind up canes in the garden , the leaves are almost tropical topped with pretty letterbox red flowers.
Harvesting runners beans is easy as is preparing them if is easy you have a Zipp Bean Slicer which produces long thin slices of beans, like green linguini which steamed for just a few minutes , still slightly crunchy are perfect with a light dressing , this time horseradish , garlic and lemon.
This could be a great light lunch with a little toasted bread, but I added a little salmon from my overstocked freezer for a perfect dinner
Runner Beans dressed with Horseradish , Garlic and Lemon.
5 tbsp of horseradish cream ( fresh horseradish mixed with creme fraiche)
Juice and zest of a lemon
Fresh Chives roughly chopped
1 clove of garlic finely chopped
- Mix together the dressing ingredients
- Scatter a little salt over the the green beans as they steam ( you can put the leftover lemon from the dressing in the water as the beans steam)
- Season the salmon with salt and pepper and sear the salmon in a hot pan for a few minutes on each side and set aside to rest
- Toss the beans in the dressing while still warm and serve topped with the seared salmon
- Pour over any remaining dressing.