Once you receive the roots, store in fridge. Grate the roots within one week otherwise they get too hard for grating (recipe below).
Horseradish is a powerful and pungent plant connected to a wide variety of health benefits, including its ability to aid in weight loss, lower blood pressure, alleviate respiratory conditions, build strong bones, improve the immune system, stimulate healthy digestion and to promote heart health.
It has its strongest flavour when freshly prepared. Acts as a substitute for Wasabi / Black radish.
It can be used to make horseradish sauce, is used in Fire Cider
and makes a great condiment for hearty meat and bean dishes.Preparation
Grating horseradish releases the volatile oils (isothiocyanates), which give horseradish its heat. Adding vinegar stops the enzymatic reaction. The longer you wait to add vinegar, the hotter your prepared horseradish will be.
For mild horseradish, add the vinegar immediately, either right after grinding is complete or during it. If you like stronger flavor, wait three minutes to add the vinegar.
- 20-25 cm long piece of horseradish root
- 2 Tbsp water
- 2-3 Tbsp apple cider vinegar, more to cover
- Pinch salt
Use a vegetable peeler to peel off the surface skin of the tuber (optional for dirty skin). Chop into pieces.
Put into a food processor. Add a couple tablespoons of water.
Process until well ground. At this point be careful. Ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room.
Add 2 to 3 tablespoons vinegar and 1/2 teaspoon salt for each cup of grated horseradish.
Carefully transfer the grated horseradish to a clean jar. At this point you might have to some more vinegar so that the horseradish is submerged.
Store your fresh horseradish in a sealed jar in the refrigerator, where it will keep for four to six weeks. Whenever you take some out make sure to push contents back down into the vinegar.
Cooking With Horseradish
Most of us know horseradish as a classic accompaniment to hot or cold roast beef. Here some other ways to use the inimitable flavor of homemade horseradish. When using horseradish in hot dishes, add it just before serving, as cooking destroys its flavor.
- Mix homemade whipped cream with a bit of sugar, lemon juice, and horseradish for a heavenly accompaniment to steamed fresh asparagus spears.
- Blend with yogurt, sour cream, or crème fraiche to make a delicious dip for raw vegetables. Add fresh herbs to taste.
- Mix a bit into softened butter, along with chopped chervil, and serve on a grilled steak or melted over steamed beets.
- Stir a teaspoon into homemade mashed potatoes.
- Use a lemon zester to grate a few threads right off the root to make a pungent garnish for grilled fish, especially salmon and fresh tuna.
- Add to your favorite homemade or prepared barbecue and shrimp cocktail sauces.