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!