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Horseradish 101

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Horseradish 101

Horseradish is actually a member of the mustard family and it is the root that gives off the fiery taste some people associate horseradish with.

Fresh to Prepared Equivalent:

2 teaspoon freshly grated = 1 Tablespoon prepared

Choosing Horseradish:

Fresh horseradish:  Look for plump, firm, crisp roots, usually available in fall and spring. Prepared horseradish differs somewhat from brand to brand so taste several to find which you like best.

How to Prepare:

To prepare fresh horseradish, scrub the root clean and peel it with a sharp paring knife. Grate the root in a food processor or by hand and add it to vinaigrettes, mustards, hot and cold sauces, and flavored butters that accompany pork, beef, or fish. If cooking with it, add it toward the end of cooking so it doesn’t lose its oomph.

Storing Horseradish:

Keep fresh horseradish wrapped in damp paper towels and sealed in a plastic bag, it will keep in the refrigerator for up to two weeks. Prepared horseradish can last in the refrigerator up to several months.

Ideas for Using Horseradish:

            Slip a spoonful into a skillet of scrambled eggs.

Give store bought deli items, like cole slaw, potato salad and baked beans, an exciting new taste.

Mix it with apricot preserves and a little mustard for a great ham glaze.

A spoonful added to any meat stock adds a delightful flavor and surprisingly delicate horseradish taste to soups.

For a gourmet appetizer, blend horseradish with softened cream cheese. Spread the mixture on thin slices of rare beef tenderloin and wrap around crisp-tender asparagus spears.

Cut down on cholesterol by using horseradish instead of butter and salt to top vegetables.

For tangy deviled eggs, mix together 4 minced, hard cooked egg yolks, 1 tsp. Prepared horseradish, 1 tsp. Minced onion, 1 tsp. Worcestershire sauce, 1/4 C. mayonnaise, 1/2 tsp salt. Spoon mixture into egg-white halves.

Blend cream cheese with prepared horseradish for a nippy taste. Spread on thinly sliced ham. Roll up and place, seam side down, on plate. Chill. Cut into bite-size pieces.

Baste ribs on the grill with a nippy combo of 2 tbsp. dry white wine, 2 tbsp. prepared horseradish, 1 tbsp. vegetable oil and 1/2 tsp. hot mustard.

(From the culinary textbook, “The Visual Food Lover’s Guide”)



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