By Brenda Hyde
There is no other taste comparable to horseradish.
It's hot spicy flavor is like no other, and is hard to
describe. It's a member of the mustard family and was
known to the Greeks as wild radish. It wasn't used for
cooking until the 17th century. The horseradish root is
harvested late in the fall because it does most of it's
growing late in the summer. Once started with root
cuttings it may later become a pest in your garden if
not harvested yearly.
Horseradish is available in most produce sections,
and one root goes a long way because it is so pungent.
Grate the root and it can be kept in the refrigerator
for about 2 months, or you can freeze it for up to 6
months. Since horseradish is so strong, be sure to
experiment and use small amounts, tasting the recipe
as you go. It can be added with mustard to use on
hotdogs or sausages. It's a tradition to mix with sour
cream and serve with roast beef, but you can offer this
combination on the side with grilled pork or steak also.
Grate a small amount into potato salad dressings, your
favorite chip dip or coleslaw for a change too. Try adding
a tablespoon of prepared horseradish, sour cream and
butter to mashed potatoes. Whether you buy prepared
horseradish or the root, be sure to give it a try!
Try adding 1 teaspoon of fresh grated or prepared horseradish
to your favorite cole slaw or potato salad recipes. You can also
add 1 teaspoon to one cup of softened butter, mayonnaise, sour
cream, cream cheese or barbecue sauce.
If a recipe calls for prepared horseradish then it's the bottled prepared
mixture you can buy inexpensively at the store. We also have a recipe
below.
As the bottled horseradish ages, it turns a brownish color and starts to
lose it's strength. Always keep it in the refrigerator. When using any
type of horseradish use glass or ceramic bowls and serving pieces.
It can tarnish silver and react to metals. Try the following recipes for
a change!
Spicy Horseradish Biscuits
2 cups Jiffy or Bisquick buttermilk baking mix
2/3 cup milk
1/3 cup prepared horseradish, well drained
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. crushed fennel seed
1/2 tsp. garlic powder
1/3 cup grated Parmesan cheese
Preheat oven to 450 degrees. Combine all ingredients in a bowl
to form a soft dough. Don't over mix. Drop by spoonfuls onto a
greased cookie sheet. Bake about 10-12 minutes until golden.
Horseradish Dressing for Coleslaw
Ingredients:
1/4 cup light or regular mayonnaise
2 tablespoons light or regular sour cream
1 tablespoon cider vinegar
1 teaspoon mustard
2 teaspoons prepared horseradish, drained
In a small bowl, whisk the ingredients. Gently toss with
cabbage or coleslaw mix until well coated.
Horseradish Mustard
Ingredients:
1/2 cup whole grain mustard
1/4 cup Dijon style mustard
1/8 cup freshly grated or prepared horseradish
salt
fresh ground black pepper
Combine all ingredients together and mix well. Season
to taste with salt and pepper.
Horseradish Sauce for Fish
Ingredients:
1 cup plain lowfat or nonfat yogurt
1/4 cup snipped fresh dill
1 tbsp. grated horseradish root
2 tsp. fresh lemon juice
1/4 tsp. Dijon style mustard
In medium bowl, combine all ingredients. Mix well.
Cover and refrigerate. Serve with poached, grilled
or baked fish and seafood.
Homemade Horseradish
Ingredients:
1 cup cubed peeled horseradish root, 1/2 inch pieces
3/4 cup vinegar
2 tsp. sugar
1/4 tsp. salt
Combine ingredients in a blender; puree. Cover
and store in refrigerator. Be careful when handling
the root and the processed ingredients. They
are strong! Makes 1 1/2 cups.
Creamy Cucumber Dressing
Ingredients:
1 cup finely chopped, peeled cucumber
1/2 cup finely chopped green pepper
1 clove garlic, minced
1/2 tsp. salt
1/3 cup yogurt
1/3 cup mayonnaise
1 tablespoon prepared horseradish
Combine all ingredients in medium bowl
and mix well. Chill for 30 minutes before
using. Makes 2 cups of dressing.
Note: You can also puree the entire
dressing in a blender if you prefer it
smooth.
Potato Salad with Horseradish
Ingredients:
1 1/2 pounds new potatoes
1/2 cup sour cream
3 tablespoons horseradish, finely grated
pinch of paprika
1/2 tsp. honey
salt and pepper to taste
1/2 cup chopped fresh parsley
1/2 cup chopped chives
Wash the potatoes, do not peel. Boil in salted water
until tender. Meanwhile, combine the sour cream with
the horseradish, paprika and honey. Mix well and season
with salt and pepper. When the potatoes are cooked, slice
them while hot and mix into the dressing with the parsley.
Garnish with chives. Serve warm or cold.