Stokes Sauces: Horseradish - so much more than a delicious condiment

Horseradish - so much more than just a spoonful
on the side of your plate

http://www.stokessauces.co.uk/product/traditional-condiments/creamed-horseradish

Our Horseradish Sauce is a gentle, deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour but without bringing tears to your eyes. It's a tasty and truly elegant alternative made with horseradish root and single cream.

A lovely chap called Robbie grows our horseradish in Essex. He mixes half wild and half cultivated horseradish roots for us, washed and shredded. This gives Stokes Creamed Horseradish Sauce its full and natural flavour.

It does its job on the side of the plate with slices of delicious beef. But it does so much more as you'll see below.

Enjoy!

Broccoli with cheese sauce

Broccoli is in season at the moment and this simple twist on cauliflower cheese (no cauliflower!) is a particularly scrumptious source of healthy iron.

You'll need:

25 g of butter
25 g of plain flour
400 ml of milk
100 ml of dry white wine
90 g of grated mature Cheddar cheese
a pinch of nutmeg
1 tsp of Stokes Dijon Mustard
1 tbsp of Stokes Creamed Horseradish Sauce
... oh - and some broccoli !

Here's how:

While your broccoli is cooking in salted water at a steady roll, prepare your cheese sauce.

To a roux of melted butter and flour, add wine and milk, whisking gently all the time.

Stir in the mustard, nutmeg and horseradish and now the cheese.

Pour the sauce over the broccoli and serve.

Roasted roots with horseradish

This simple idea gives a vibrant zing to roasted roots which sit well alongside a roast chicken lunch.

You'll need:

4 medium-sized beetroot, trimmed, skin on
8 small carrots, cut into large 2 inch chunks
10 small new season potatoes, halved
2 parsnips, cored and cut as the carrots
8 shallots, peeled and left whole
a little rapeseed oil
3 or 4 sprigs of thyme, leaves only
4 cloves of garlic, peeled and crushed

For the dressing:

2 tsp of red-wine vinegar
2 tsp of Stokes Cider & Horseradish Mustard
2 tsp of Stokes Creamed Horseradish Sauce
1 tsp of runny honey
3 tbsp of rapeseed oil

Here's how:

Boil the beetroot for 20 minutes which makes them easier to peel. Cut them into thirds and put them in a roasting tray with the carrots, parsnips, potatoes, shallots, garlic and thyme.

Pour a little oil over them and cover loosely with foil. Bake on a medium high heat for 45 minutes, then remove the foil and cook for a further 20 minutes.

To make the dressing, whisk all the dressing ingredients together in a bowl, adding a good pinch of sea salt. When the roots are ready, coat them well in the dressing and serve.

10 more tasty tips using horseradish

Pop a generous spoonful into your coleslaw for a side with real bite.
Stir into white wine and cream sauce, it's superb with smoked trout!
Mix into mash to make your roast supper special.
Turn tomato soup into a hearty warmer by stirring in a spoonful!
Add it to hummus for a dip with extra zing.

You'll find the rest here

Glazed salmon with horseradish mash

This is so simple and so tasty.

Here's how:

Soften some finely sliced shallots in butter without colouring them. Add chicken stock and frozen peas and simmer gently to make a 'soup'.

Paint the salmon skin in a mixture of runny honey and Stokes Dijon Mustard and grill, skin-side up for 6 or 7 minutes until the skin is crisp and the fish is cooked though.