Horseradish Gremolata is a great alternative and accompaniment to a traditional gremolata recipe.
Horseradish gremolata with freshly grated horseradish gives this herby condiment a real kick and goes great with red meat.
Gremolata is usually a combination of lots of finely chopped parsley, lemon zest and garlic. Those three humble ingredients come together to create a fabulous garnish for almost anything. Having a jar of gremolata in your fridge to dip into should be mandatory; it goes with pretty much everything to offer a vibrant herb fix to any dish.
If you are looking for another herb infused condiment then have a look at my chimichurri recipe.
Sometimes I want something with a little more kick. It was when I was cooking my Cote de Boeuf and started thinking about what condiments I could marry with it that I decided to go a little off-piste and create a horseradish gremolata using freshly grated horseradish.
Fresh horsradish is one of those supermarket purchases that when I see it – I buy it. It freezes pretty well and is always nice to have a chunk of horseradish in the freezer that you can just take out and grate when needed.
Traditionally gremolata is simply three ingredients; and it is the purity of those flavours that works so well; add too many ingredients and it muddy’s the flavour. Equally the addition of olive oil or any liquid is usually a no-go, but I found adding just a tiny bit of olive oil helped bring out the flavours a little more and just felt right.
I don’t know whether it is the Greek in me that just has to add olive oil to everything but we did a family taste test and a little drizzle of olive oil got the thumbs up for everyone.
Equally, when I’ve made a traditional gremolata it is the lemon zest that brings it to life; but if you’re adding horseradish leave the lemon zest out. I’ve tried making this gremolata with and without the lemon zest and horseradish and I think it works better without.
The method of making a gremolata couldn’t be simpler; you could take a short cut and stick everything in a blender; but for some reason if you chop by hand it just seems to taste better – I have no idea why.
You’ll also notice I haven’t put down a weight for the horseradish – you basically need to grate the horseradish to equal the same volume as you have of parsley. So chop the parsley and then grate the horseradish to match a similar amount.
Here’s my recipe for Horseradish Gremolata
30g parsley – finely chopped
Fresh horseradish – grated
1 clove garlic – crushed
1tbl olive oil
Pinch of salt
- Add the finely chopped parsley, crushed garlic, salt and olive oil to a bowl.
- Finely grate enough fresh horseradish to equal the same volume of chopped parsley and combine everything together.
- Store in a sterile jar for a week – don’t use sparingly 🙂
Goes fabulously with steak or any red meat!
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