• Scrub with a stiff brush and peel off the dark skin before using horseradish.
• In larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots.
• Horseradish is like the onion family -- the finer it is chopped or grated, the more pungent the flavor.
• Fold 1 Tablespoon fresh grated horseradish into stiffly-whipped heavy cream and salt to taste for a classic horseradish sauce to accompany beef dishes. Dill weed is also a tasty addition.
• Add 1 Tablespoon fresh grated horseradish to 1 cup applesauce for a piquant condiment to pork dishes. See below a recipe for Horseradish Apples.
• When serving horseradish, do not use silver. Horseradish will tarnish silver.
• If you grow your horseradish, the young, tender green leaves are edible in salads and may also be cooked.
• If you want to retain the spicy zing of horseradish in cooked dishes, add it at the end of the cooking process, after the dish has been removed from the heat.
• 2 Tablespoons prepared horseradish = 1 Tablespoon dried + 1 Tablespoon vinegar + 1 Tablespoon water + salt to taste
• 10 Tablespoons prepared horseradish = 6 Tablespoons dried powdered
• 1-1/2 pounds fresh root = 2-3/4 cups peeled and grated
• 1 8-ounce bottle prepared horseradish = 1 cup
Horseradish Stuffed Roast Beef Serves 4-6
2 Tbsp. Flour
4 Tbsp. Oil
4 Tbsp. Prepared horseradish
6 Tbsp. Sour cream
3 Tbsp. Breadcrumbs
Rinse and dry roast. Rub with salt and pepper and coat with flour. Brown in hot oil in a Dutch oven. Add 1 Cup water and braise covered for 1 hour. Add more water as necessary. For filling, mix horseradish, sour cream, eggs and breadcrumbs. Season with salt, pepper and sugar. Remove the roast from pan, let cool, cut in 1/2 inch slices nearly to the bottom. Spread filling between slices. Tie lengthwise with sting. Return meat to the Dutch oven and braise 15 minutes. Before serving, remove string and pour pan drippings over meat.