Finally peeled the horseradish you sent me, Di Cleverly!
Finally peeled the horseradish you sent me, Di Cleverly! It was a little tough and spindly, but I got most of the skin off, so I could pulse it in the good processor and get it under just enough vinegar to cover it (it will preserve it in the fridge for a few weeks, not long, but I’ve already enjoyed a few teaspoons of it!) It yielded 1/4 cup or so.
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I think I could have gotten it a bit finer
Cool! Next year, I’ll send you and Bruce Shark some earlier in the season, and the roots will be plumper!
Nice! I think the ones I’ve seen look like a fat carrot or a skinny diakon radish. Is that more like yours in earlier fall?
Looks good
yes! These shattered a bit when I dug them up. :((
Mine was delish…I used my lemon zester, and got some tastiness that way.
Thank you again!
Di Cleverly yeah it’s cool though because they were still tasty, just have to work at peeling to get to the good parts on the skinnier ones!