HOW TO MAKE PREPARED FRESH HORSERADISH
How to make preserved fresh horseradish, something to spice up your sandwich and clear your stuffy sinuses in seconds.
Provided by Adina
Categories Preserves and Canning Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Wash the horseradish roots very thoroughly and peel them using a vegetable peeler and removing all the brown spots.
- Quickly rinse the peeled horseradish again to remove any lingering dirt. Dry well.
- Either grate it by hand (small shredder side of a box grater) in a well-ventilated room or cut it into chunks and process it for a few seconds in the food processor.
- Mix it with salt and vinegar. Don't add too much vinegar, the mixture should be wet but not sopping wet. If you add the vinegar immediately after grating the horseradish, the final product will be milder. If you wait for a few minutes before adding the vinegar, the preserved horseradish will be stronger.
- Stuff the horseradish into small jars, pushing it down with a small wooden rolling pin or something similar. If the mixture seems to be too dry on top, pour a few more drops of vinegar in the jars.
- Screw the lids of the jars on top and seal them with some sticking plaster for good measure. Keep refrigerated.
Nutrition Facts : ServingSize 1 small jar, Calories 62 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, Sodium 1215 mg, Fiber 3 g, Sugar 8 g
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
PREPARED HORSERADISH
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
Provided by Joan Nathan
Categories easy, quick, condiments
Time 20m
Yield 4 cups
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 18 grams
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
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.
HOW TO MAKE FRESH HORSERADISH
I learned to make this from an Amish friend who used to sell it at the local Farmer's Market.
Provided by Kathie Carr
Categories Other Sauces
Time 20m
Number Of Ingredients 4
Steps:
- 1. Purchase horseradish. OR If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) (Don't plant it unless you want to keep it forever.) The plant itself, once established, propagates with tubers, and is very hardy. Wear gloves when hndling horseradish. Remove the leaves from the root and rinse the dirt off of the root.
- 2. Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces. Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine. Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.
- 3. Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.
FRESH HORSERADISH
Provided by Marian Burros
Categories condiments, dips and spreads, sauces and gravies
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Pare horseradish root and cut into small pieces. Process finely in food processor (you may have to do this in batches).
- Mix the ground horseradish root with vinegar, wine, sugar and salt to taste. The fresher the mixture the hotter it will be. For mellower flavor, cover tightly with plastic wrap and refrigerate for a day or two.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 2 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 23 grams
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