#horseradish
Kiev is a strange place. It’s both breathtakingly beautiful and hideously ugly at the same time. The skyline is a mix of shining golden domes and abandoned Soviet buildings. There’s even a bridge across the River Dnieper that nobody has bothered either to put the finishing touches to or just knock down.
This, and some brightly coloured churches against the cold, grey sky, was about all I noticed…
recipe for wild horseradish rolls
ingredients
-around 7 horseradish leaves
-one horseradish root (optional)
- 5 tablespoons sour cream
-3 tablespoons Dijon mustard
-½ cup of couscous
-½ cup of vegetable stock
-spring onions
-truffle salt
-around black pepper
-oregano
-ground chili pepper
-¼ cup of white wine vinegar
1 tablespoon olive oil
directions
1 - set aside the prettiest looking leaves (around 4 or five) and chop up the extra until you get a cup of chopped horseradish leaves
2 - mix the chopped leaves with the sour cream, Dijon mustard, truffle salt, black pepper, chili powder, oregano, and white wine vinegar. If you want a stronger kick, you can grate the horseradish root and add that as well. you can blend for a smooth consistency or just leave it as is. Store in the fridge.
3 - cut the large stems off the leaves you set aside, splitting them into two near sections.
4 - add salt to a pot of water and bring to a boil. turn off the heat and add the halved leaves to the boiling water for 2-3 minutes, then dunk in ice water.
5 - in a small sauce pan, add ½ cup of vegetable stock and bring it to a boil. then, add your dry couscous , a tablespoon of olive oil, and two chopped spring onions, then cover for 5 minutes or until soft.
6 - after the horseradish leaves have cooled down, pat them dry with a towel. then, add the filling and sauce. it was difficult to wrap them too tightly or neatly, but try your own technique until you get the hang of it. If you want an extra kick, you can add hot sauce as well.
