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EARLY SPRING/LATE FALL VEGETABLE
Horseradish is in the same family as broccoli. It is a long, knobby root that is very pungent and used as a condiment. The roots are usually 6 inches to one foot long with several knobs at the end. It has skin that looks similar to a parsnip but is a darker brown and has a more wrinkled surface. The hot spicy taste that horseradish is known for, is not released until it is either grated or ground. It will quickly lose its pungency after grinding. If cooking with horseradish, it is best to add it toward the end of your cooking time because the longer it cooks the more flavor it loses. Selecting: When selecting, choose very hard roots. Make sure there are no soft or spongy spots, no green color or sprouting. The larger roots can be more fibrous so you may want to select small to medium sized roots. Storing and Handling: Wrap the root in a slightly damp towel and then wrap again with a dry one. Horseradish can be stored in the refrigerator for up to approximately two weeks. Cut off any soft or moldy spots as they appear on the root. Preparing: When preparing, you may want to wear gloves to protect your hands. It is also important to have a well ventilated area to work in. Avoid inhaling the fumes, as well. Cut the amount you need off the root, cut off the outer skin and grate or grind the root. A food processor may be used to grind the root but be sure to cut the root into small pieces before adding to the food processor. After you have grated or ground the horseradish, place in cold water with a little lemon juice or vinegar added to prevent discoloration. Mix grated horseradish with vinegar or lemon juice and sour cream to make a creamy horseradish condiment. Prepared horseradish is also available in the refrigerated section of most food stores. Sandwiches: Horseradish is a spicy spread that will add a little punch to any sandwich. In particular, it goes great with roast beef. Seafood: Add some horseradish to ketchup and you have a quick and easy cocktail sauce for seafood. Vegetable Sauce: Horseradish, when served in a creamy style is delicious served over asparagus. Also give it a try when making mashed potatoes for a spicy potato dish. Seasonings and Foods to use with Horseradish: asparagus, cream, lemon, potatoes, roast beef (hot or cold), seafood, sour cream, vinegar, yogurt Quick Salad – Horseradish Recipes:
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