How do i prepare fresh horseraddish?!
How do i prepare fresh horseraddish?
i have a huge horseraddish plant and want to make a sauce or dip or somethang out of it.
Answers:
FRESH HORSERADISH
1/2 lb. horseradish root, scrubbed and peeled
1/2 c. white vinegar
2 tsp. salt
Remove any discolored parts from root with a vegetable peeler, then cut into 1 inch cubes. Chop very fine by buzzing, a little at a time, about 30 seconds in an electric blender at high speed or by churning, all at once, in 4 to 5 second intervals in a food processor fitted with the metal chopping blade or put through twice in the meat grinder with the fine blade. Mix with vinegar and salt. Pack into sterilized jars; cover tightly and let ripen in refrigerator 1 week before using.
HORSERADISH SAUCE
4 oz. grated horseradish
2 oz. confectioners' sugar
pinch of sea salt
4 oz. fresh breadcrumbs
1 1/2 cups light cream
1 teaspoon white or cider vinegar
Combine horseradish, sugar and salt. Stir in breadcrumbs. Pour in the cream and mix well until combined. Refrigerate until cold.
Just before serving, stir in vinegar.
Serve cold with hot roast beef or as a sandwich spread with sliced roast beef.
Variation: Substitute lemon juice for vinegar. Replace light cream with yogurt, sour cream, or creme fraiche.
HORSE RADDISH! YUCK!!!!!
Sounds yummy. Hope you can find useful info here ...
It's actually very easy. You need to grind or grate the root. You can do it by hand, but if you have a food processor, use that. The key thing to remember is to make sure you have PLENTY of ventilation. You will think you have been hit by tear gas if you are in a closed space. In fact, if your kitchen is small and not airy, consider setting up a portable fan to move the air. But once it is grated, you can use it in any recipe that calls for prepared horesradish. Freeze whatever is left over--it keeps very well. Good luck!!
Fresh Horseradish Sauce Recipe courtesy Emeril Lagasse
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
1 1/2 cups heavy cream
Salt and white pepper
In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
I use the food processor to grate it up. Be sure not to sniff it after grateing, your eyes will burn so bad.
Well, nice fresh HR is usually just peeled and then shaved (with a peeler) or grater (with a grater) .
Try some sprinkled over hard boiled or devilled (mmm) eggs. You'll love it. You could also add some to salads, and its just great with fresh ham.
Naturally you could puree some with mayo, and make a creamy spread to give sandwiches an extra blast of flavor.
With googles and anose plug. I have never prepared fresh horseraddish, I've seen it done, peel the root then put in the food processer then you can add stuff like mayo for horseraddish sause ect...
My four favorite horseradish sauce recipes are incredibly easy.
Horseradish Mayo
Grate the horseradish and add ot a high quality mayo. I start with about three tablespoons per jar and keep adding until I get the taste and strength I desire. This is GREAT with rare roast beef (even from deli counter) and on a good sourdough bread (even packaged bread).
Seafood Cocktail Sauce
To 1/2 cup ketchup add 2 tablesppons grated horseradish, juice from 1/4-1/2 lemon, two splashes worcestershire sauce, three shots tabasco (or more to taste), 1/2 teaspoon garlic powder. This is great with boiled or fried seafood. Can also be used with the mayo above to form a spread for fried seafood po-boys.
Finally,
Horseradish Sauce
Add grated horseradish (in same proportion as the mayo recipe above) to sour cream. Also add a little dill, dried or fresh, if you like that flavor. This makes a great sauce to dip steaks, prime rib, or roast in.
Last,
Orange and Horseradish
This is like the sauce that Outback serves with their coconut shrimp
To one jar orange marmalade add 1 tablespoon grated horseradish. If marmalade is too thick, thin by heating gently. More horseradish can be added for a stronger taste.
grate it and mix with a little vinagar and pinch of sugar.
Follow the recipe that Depps_Lover gave you..........and be prepared to CRY,BABY,CRY.I have made horseraddish before from scratch and let me tell ya....IT"S HOT!!!
4 oz. grated horseradish
2 oz. confectioners' sugar
pinch of sea salt
4 oz. fresh breadcrumbs
1 1/2 cups light cream
1 teaspoon white or cider vinegar
Combine horseradish, sugar and salt. Stir in breadcrumbs. Pour in the cream and mix well until combined. Refrigerate until cold.
Just before serving, stir in vinegar.
Serve cold with hot roast beef or as a sandwich spread with sliced roast beef.
Variation: Substitute lemon juice for vinegar. Replace light cream with yogurt, sour cream, or creme fraiche