You guys!!! Guess what was in one of my recent CSA boxes?!?

Fresh horseradish root!

Nope, not kidding.

I. Was. So. Excited.

First thing I did? Plant the ends, to make more fresh horseradish root in my garden in about 6 weeks.

Second thing? Peeled and grated that sucker to make prepared horseradish.

Then? I made a creamy horseradish sauce with it, and a beef tenderloin to serve the sauce with.

Don’t worry… I’m taking you all along the journey with me.

Ingredients:

1/2 cup packed and grated fresh horseradish ( approximately 5-6 inch piece, peeled and ends trimmed)

pinch of salt

4 Tbsp white wine vinegar

Instructions:

Place grated horseradish in a lidded jar. The longer horseradish sits, the hotter it gets, so wait for a while before adding vinegar and salt if you like your horseradish atomic style (I do)! You can keep tasting the fresh horseradish to determine when it is right for your palate.

Add vinegar and salt, and mix.

Refridgerate.