Sunday, July 13, 2008

Potato Rosti with Horseradish

Simona from Briciole is the host of this edition of Weekend Herb Blogging and this week I've found some fresh Horseradish.


This long tapered root is part of the Brassica family and so is a relative of wasabi. While in its uncut root form it lacks any of its pungent aroma but once cut, its volatile nature is revealed. The action of grating or cutting releases compounds Sinigrin and Myrosin that when combined form a volatile oil. This is the cause of that typical sinus clearing sensation.

In case you just happen to be growing your own horseradish it should be noted that you can eat the leaves it produces - treat them as you would spinach. Once you've harvested the root it should be kept in a dark spot as exposure to light will cause it to go green.


Horseradish does lose its pungency with heat so to experience its full flavour it is best to serve it cold or just warm.

The recipe I'm making uses horseradish in two ways - as an ingredient in potato rösti and in the sour cream accompaniment. As cooking will diminish the horseradish flavour I thought I'd be able to incorporate a fresh zing by adding grated horseradish to sour cream and serving it atop the rösti.

Potato Rösti with Horseradish©

Potato Rösti with Horseradish

120 grams grated potato
1 spring onion, sliced finely
salt and freshly ground pepper
grated horseradish
sour cream

I left the skin on the potato but you can remove it if so desired. I also squeezed the grated potato to remove any extra moisture.

Place the potato, spring onion, salt, ground white pepper and a good grating of horseradish into a bowl. Stir this well to ensure the ingredients are mixed through.

Heat oil in a skillet and when the oil has come to temperature, form two potato cakes with the mixture - you can use egg rings to help form the rounds.

Cook over a medium-low heat and when golden, turn over and cook until golden and the potato has softened.

Place on paper towels to remove any extra oil.

Potato Rösti with Horseradish©

Take a spoonful of sour cream and add grated horseradish to taste. Shape into a quenelle and place on top of the rösti and serve at once.

Potato Rösti with Horseradish©


  1. AnonymousJuly 13, 2008

    I've never tried fresh horseradish, but it sounds like the perfect accompaniment to this rosti (which, come to think of it, would be spectacular even without the horseradish!) :)

  2. Great job! I can imagine the horseradish just adding that extra zing to the rosti. It's delicious!

  3. Sounds so delicious. I love the idea that there is double horseradish. I just love that sinus-clearing sensation, although I've never had fresh horseradish, so I probably haven't fully esperienced it.

  4. This is the type of recipe I like, simple but with a zingy twist. And your horseradish quenelle. Lovely!

  5. I must admit I am unfamiliar with the flavor of horseradish. Love the recipe and the photos!

  6. What a brilliant idea. I can imagine the taste, I swear. I love the sinus clearing effect.

  7. Thanks Ricki - hard to resist all things potato ;)

    Thanks JS - potato is such a good carrier of flavour

    Thanks Kalyn - just by grating the fresh stuff you can certainly experience that cleaning sensation

    Thanks Belle!

    Thanks Simona - it's a bit like mustard, they are in the same family

    Thanks Nina - I've got more of the horseradish root left over, time for more rosti!

  8. Your photos are breathtaking! I just love visiting your blog.

  9. I love your blog! Your photos are beautiful & your recipes are so creative :)

  10. Thank you Nicisme!

    Thanks Katie - that is really sweet of you to say!

  11. Haalo, you deserve this award. Your pictures are beautiful!!!

  12. Thank you so much Nina, that is so very kind of you!


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