Northern European Wasabis: Green

Ingredients

For the purée

• 375 g horseradish leaves with midrib (novel food ingredient⁴)
• A pinch of salt
• A generous splash of rapeseed oil

For the wasabi

• 150 g horseradish leaf purée (novel food ingredient)
• A splash of the cooking water from the blanched leaves
• 150 g raw horseradish root
• A generous splash of rapeseed oil

Preparation 

for Horseradish leaf purée

Finely chop the horseradish leaves, including the midrib.
Blanch the leaves in salted water, then cool immediately in cold water.
Blend the blanched leaves with a little of the cooking water and a generous splash of rapeseed oil.

for Wasabi

Place all ingredients in a blender and blend until smooth.
 

Northern European Wasabis: Orange

Ingredients

• 150 g raw horseradish
• 200 g regular orange carrots
• 200 ml carrot juice
• 50 g grated ginger
• 2 tbsp oil (for binding)
• 2 tbsp lime juice
• 1 tbsp lime zest
• A pinch of sea salt and black pepper

Preparation 

Cook the carrots until tender in the carrot juice with a pinch of salt.
Place the cooked carrots in a blender together with all remaining ingredients and blend until smooth.


 

Northern European Wasabis: Purple

Ingredients

• 150 g raw horseradish
• 250 g cooked red beet
• 2 tbsp beet juice
• 2 tbsp orange juice
• 1 tbsp orange zest
• A splash of rapeseed oil
• 2 sprigs of savory

Preparation 

Add all ingredients to a blender and blend until smooth.


 

Lovage Pesto

Ingredients

• 50 g lovage leaves
• 30 g lovage root (novel food ingredient⁵)
• 100 g blanched almonds
• 100 ml oil
• 2 tbsp lemon juice
• 50 g horseradish leaves (novel food ingredient⁶), or grated horseradish root, or a mix of both
• A pinch of sea salt and black pepper
• Optional: Parmesan or Pecorino, to taste

Preparation 

Blanch the lovage leaves in salted water.
Add all ingredients to a blender or mortar and process into a smooth paste, leaving some pieces of nut visible.