Ground Horseradish Root Food
HOMEMADE HORSERADISH
Yield: 2 x quarter-litre (1/2 US pint) jars
Provided by Healthy Canning
Categories Condiments
Time 20m
Number Of Ingredients 5
Steps:
- Wash horseradish roots and peel.
- Grate the roots.
- Mix all ingredients together and pack into clean sterlized jars.
- Screw lids on jars tightly.
- Store in refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 9 kcal, Carbohydrate 1.5 g, Protein 0.7 g, Sugar 0.8 g
PREPARED HORSERADISH
Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher the root, the sharper the bite.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
- Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.
TRADITIONAL HORSERADISH SAUCE
Your typical horseradish like you'd buy in the store, but made by you from scratch using beets to make it pink.
Provided by Meghan Telpner
Categories Condiment
Time 10m
Number Of Ingredients 4
Steps:
- Blend all ingredients together until smooth.
- Store in a mason jar in the fridge.
- Will keep for about 3 weeks, no problem. The potency will diminish over time.
FRESH HORSERADISH HOT STUFF
The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 1-2 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- Place 3 ice cubes in a food processor.
- Remove peel with a sharp knife or vegetable peeler.
- Cut into pieces the size of the ice cubes and rinse.
- Placing root in food processor with salt and pulse till fine.
- Add chilled water only if needed. I try not to because I don`t like it watered down.
- Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend.
- If the heat is not desired go ahead and add the vinegar without waiting.
- Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.
HOMEMADE PREPARED HOT HORSERADISH
Homemade horseradish is really quite easy if you have a food processor--and are careful. While this looks like something from the grocery store, the flavor is incomparable. Intensely hot and aromatic, this is the real deal.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
- Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.2 g, Protein 0.3 g, Sodium 61 mg
HOMEMADE HORSERADISH
It doesn't take much to make fresh horseradish. Be careful, because this is hot!
Provided by BOOK_WORM
Categories Appetizers and Snacks
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Nutrition Facts : Calories 11.8 calories, Carbohydrate 2.5 g, Protein 0.4 g, Sodium 59.4 mg, Sugar 0.8 g
GROUND HORSERADISH ROOT
I don't even like horseradish, but this is my late husband's recipe. He wrote that it keeps for about two months, but it always seemed to me like it lasted forever.
Provided by MaryJane Kent
Categories Other Sauces
Time 20m
Number Of Ingredients 3
Steps:
- 1. Scrub horseradish root.
- 2. Grind enough horseradish root to make 1 cup.
- 3. Combine the ground horseradish, vinegar and salt.
- 4. Store tightly covered in a bottle or jar in the refrigerator.
- 5. The mixture will keep about 2 months.
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- Worth its weight in gold. Horseradish has been around for a long, long time, dating back to antiquity. Fun fact: according to Greek mythology, the Oracle of Delphi, told Apollo that horseradish was worth its weight in gold.
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- Is it like Wasabi? Yes and no. Horseradish and wasabi are totally different root vegetables, but they are from the same family and used in similar ways.
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Start with clean counters and utensils. Wash hands for 20 seconds and dry with a single-use paper towel. Wash and scrub horseradish roots thoroughly with a clean vegetable brush and peel off the brown outer skin. The peeled roots may be grated in a food processor or cut into small cubes and put through a food grinder.
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Its root is used as a vegetable or ground in a condiment called prepared horseradish, and has at times been used as the bitter herbs in the Passover meal in some Jewish communities. Horseradish, sometimes blended with cream and called horseradish sauce, is often served with roast or boiled beef or sausages, as well as smoked fish.
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