Horseradish Homemade Food

HOMEMADE HORSERADISH

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.

HOMEMADE PREPARED HOT HORSERADISH

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.

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

PREPARED HORSERADISH

Steps:

• Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
• Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

PREPARED HORSERADISH

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.

HOMEMADE HORSERADISH

Steps:

• Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender, keeping face away from container. Cover and store in the refrigerator. Use as a condiment or in recipes.

HOMEMADE HORSERADISH

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.

HORSERADISH - HOMEMADE

Steps:

• Cut roots into manageable pieces.
• Scrape the outside of the horseradish roots until clean.
• Drop into cold water after scaping to prevent discoloration.
• Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
• Spoon into clean jars, filling to about 2/3 full.
• Add 1 tsp of salt to each jar, then fill with white vinegar.
• Cover and refrigerate for a few days before using.

HORSERADISH BUTTER

Steps:

• Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
• TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

HORSERADISH CREAM

Steps:

• Use a microplane grater to grate the very fibrous horseradish, then mix the horseradish with the vinegar to keep the flavor from dissipating. Add the mustard, salt, and pepper, mix again; then fold into the whipped cream.

ZESTY HORSERADISH MEAT LOAF

Steps:

• Preheat oven to 350°. Soak bread in milk for 5 minutes. Drain and discard milk. Stir in next 9 ingredients. Crumble beef over mixture and mix lightly but thoroughly. , Shape into a loaf in a15x10x1-in. baking pan coated with cooking spray. Spread top with ketchup. Bake at 350° until a thermometer inserted in the center reads 160°, 45-55 minutes. Let stand 10 minutes before cutting.Freeze option: Omitting ketchup, bake as directed. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap and spread top with ketchup. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until a thermometer inserted in center reads 160°. Let stand 10 minutes before cutting.

HORSERADISH MASHED POTATOES

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

HORSERADISH

Steps:

• Grate horseradish, cover with white vinegar, add a little sugar, store in glass jars in'fridge.
• I made this about six months ago, and it is still very good and strong.
• When adding the vinegar to the grated horseradish, be careful of the pungent fumes, open a window!