>> 2 cups garlic mustard roots, washed
>> 3 to 4 tablespoons white wine vinegar
>> 1 tsp sea salt
First determine if you want your horseradish to taste mild or on the hotter side. If you desire a milder horseradish, add the white wine vinegar immediately after finely chopping the roots. If you prefer a stronger flavour, wait three or four minutes after chopping, then add the vinegar.
Add salt. You can either pulse in a food processor or mix well by hand. If you find the mix is too dry, add more vinegar drop-by-drop until desired consistency. If you added too much, then simply drain.
Store your fresh garlic mustard horseradish in a clean jar in the refrigerator. Under proper conditions it should store three to four weeks.
Tip: Use only garlic mustard roots that are not stringy as this texture may not be appealing. The stringier roots do not break down as well.
- Blend with yogurt, or sour cream to make a delicious dip for raw vegetables. Add fresh herbs to taste.
- Mix a bit into softened butter.
- Stir some into homemade mashed potatoes.
- Use as a garnish with salmon.
Wild Edibles in Recipe: Garlic Mustard
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