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Armoracia rusticana
Horseradish

Horseradish is used medicinally as a digestive, antiseptic and stimulant, and to make poultices for rheumatism, chest complaints and circulation problems. The use of horseradish should be tempered with caution, as the roots may cause internal inflammation, affect the thyroid gland or, used externally, produce blisters.

Although horseradish is often grown as a perennial, plants are invasive and virtually ineradicable, with every fragment of root reviving to grow again.

Beef, Celeraic and Horseradish Pâté

Ingredients:
1 pound topside of beef, cubed
1½ cups red wine
¼ cup Madeira
1 cup beef or chicken stock
2 tablespoons finely chopped celeraic
1 tablespoon horseradish cream
salt pepper
2 bay leaves
2 tablespoons brandy
¾ cup melted butter

Method:
Preheat the oven to 250° F/130° C.

Place the cubed topside beef in a casserole dish. Mix all other ingredients together, except the brandy and melted butter, and pour over the beef. Cover tightly and cook in the oven for 2 hours.

Remove the meat dish from the oven and drain. Strain the liquid and reduce to about 3 tablespoons. Roughly chop the meat and put it with the reduced liquid in a food processor. Blend until fairly smooth, add the brandy and a third of the butter. Turn into a pâté dish and leave to cool.

Melt the remaining butter and pour over the beef. Cover and refrigerate overnight.

Horseradish...