Fresh horseradish root may be unfamiliar to some people. If you ended up with some of this gnarly, white, slightly beige coloured root, and are not sure what to do with it, here are some ideas.
For those of you who love that white, spicy paste that you get at the grocery store called horseradish, you are in luck. It's made out of this root and its twice as spicy if you make it yourself! here's how:
1. Clean root if necessary, peel it
2. Grate root or put it on a food processor and blend till smooth (can use a couple spoonfuls of water to get it going)
** please note that horseradish while processing has a stronger effect on your eyes than
chopping onions!! Work in a well ventilated kitchen or even outside if possible**
3. If you like things hot, wait up to 3 minutes then blend in some white vinegar until you have a desirable consistency. If you prefer things mild, add in vinegar just after pureeing ( or if you simply grated the root, pour vinegar over it in a jar)
4. Put in clean jar, close lid tightly and store in fridge. Should keep 3-4 weeks like this. If you want to be extra awesome, tape some not see through paper around the jar because this will prevent light from degrading the heat.
Some other great ways to use horseradish:
1. Grate raw and eat on sandwiches
2. Scramble grated root in eggs for an extra kick in the pants in the morning
3. Add zip to stews and soups
4. Add to Bloody Mary's
5. Grate and add to roasted vegetables
Don't grate or chop root until you plan to use it because cutting or damaging the root diminishes the flavour
Enjoy! Id love for you to share your own ideas of how you used your horseradish in the comments section of the blog!
Don't forget, we'll have our all naturally grown horseradish available at our farmers market booth for much of the summer.
Horseradish is really good in coleslaw. Oil, vinegar and yogurt, a tbs of sugar, salt and pepper and grated horseradish.
ReplyDeleteThat sounds like a delicious idea! Thank-you!
ReplyDeleteIn Russia we make an amazing horseradish condiment - grate horseradish and puree fresh, partially de-seeded tomatoes in equal quantities. Add a few cloves (or heads) depending on how much you're making, of fresh garlic, and salt. This is good enough to eat with a spoon, but also in awesome in caesars, with shrimp, beef, any meat really.
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