Recipe Page: Horseradish

Horseradish Crusted Roast Beef

Duration: 25 minutes per 500g of beef used, or until cooked to preference

Delicious roast beef with the kick of horseradish.

Utensils

  • Roasting pan
  • Mixing bowl

Ingredients

  • 1 (3-4 pound) beef roast (such as sirloin or ribeye)
  • 1/4 cup prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil
  • Fresh thyme sprigs for garnish

Instructions

  1. Preheat the oven to 180°C (350°F). Place the beef roast in a roasting pan.
  2. In a mixing bowl, combine the prepared horseradish, Dijon mustard, minced garlic, salt, and pepper.
  3. Rub the horseradish mixture evenly over the surface of the beef roast.
  4. Drizzle olive oil over the roast.
  5. Roast in the preheated oven until the internal temperature reaches your desired level of doneness (about 20 minutes per pound for medium-rare).
  6. Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
  7. Garnish with fresh thyme sprigs before serving.

Horseradish Mashed Potatoes

Duration: 30 minutes

Creamy and deeply delicious mashed potatoes.

Utensils

  • Saucepan
  • Potato masher

Ingredients

  • 4 large potatoes, peeled and cubed
  • 2 tablespoons prepared horseradish
  • 1/4 cup vegan butter
  • 1/4 cup non-dairy milk (such as almond milk or oat milk)
  • Salt and pepper to taste
  • Chopped chives for garnish

Instructions

  1. Place the cubed potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat to simmer and cook until the potatoes are tender (about 15-20 minutes).
  2. Drain the cooked potatoes and return them to the saucepan.
  3. Add the prepared horseradish, vegan butter, and non-dairy milk to the saucepan.
  4. Mash the potatoes until smooth and creamy. If needed, add more non-dairy milk to reach your desired consistency.
  5. Season with salt and pepper to taste.
  6. Transfer the mashed potatoes to a serving bowl and garnish with chopped chives before serving.

Horseradish and Beetroot Hummus

Duration: 10 minutes

Vibrant and super tasty hummus.

Utensils

  • Blender or food processor

Ingredients

  • 1 can (400g) chickpeas, drained and rinsed
  • 1 small beetroot, cooked and peeled
  • 2 tablespoons tahini
  • 2 tablespoons prepared horseradish
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Beetroot slices and fresh parsley for garnish

Instructions

  1. In a blender or food processor, combine the chickpeas, cooked beetroot, tahini, prepared horseradish, lemon juice, minced garlic, olive oil, salt, and pepper.
  2. Blend until smooth and creamy, scraping down the sides of the blender or food processor as needed.
  3. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice.
  4. Transfer the horseradish and beetroot hummus to a serving bowl.
  5. Garnish with beetroot slices and fresh parsley before serving.