One of the highlights of our Christmas was this dessert inspired by a surprise course we were served when we visited the Musee Des Beaux Arts in Lyon last October:
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But now it's back to more common or garden fare: Leeks and Neeps make a fantastic soup (along with turkey stock)
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I ground up this root today and now have a jam jar of macerated horseradish in vinegar at the ready in the fridge.
Here's the last of the homegrown carrots (also heading for the soup pot)
Not pictured are some red cabbages which go very well with ham.
So despite the lack of posts, and the bad weather, allotment life continues... just more slowly.
Do you have to peel the Horseradish before you grind it up? It looks as if that would be difficult...
ReplyDeleteYes, peel the horseradish. After processing you end up with a creamy suspension. Even in the fridge this slowly goes brown over time. So the last thing you want is any impurities or discoloration to start with. (I know some people swear that the best flavour is just beneath the skin, but believe me there's plenty of oomph left after peeling!)
DeleteWe must try some of our 20+ years old horseradish - so far we have wimped out. The dessert looks very mastercheffy
ReplyDeleteUse a food processor, and eye protection. Don't be tempted to sniff the macerated root as the volatile elements are so strong as to be overcoming! It's worth it - but handle with care!
DeleteMmm, you're making me want to go back to Lyon even more.
ReplyDeleteThanks for your encouragement about keeping going!
The dessert looks so pretty!
ReplyDeleteThat's a pretty impressive looking pud! Not to mention a fearsome horseradish...
ReplyDeleteYou can't beat a good bowl of hearty soup at this time of year! Best wishes for 2014.
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