No fat and no cholesterol, horseradish is not a radish, but a close relative of the mustard family. In our home it sits proudly with the other condiments right next to mustard and ketchup. It is an acquired taste that I have only learned to appreciate about five years ago.
If you already grow it you can dig up roots in the fall and spring. If not, the root is readily available in the produce section of most supermarkets. All roots should be stored in the refrigerator until needed.
The first step to prepare horseradish is to peel it as you would a carrot and chop it into small pieces. Immediately place in cold water to prevent browning. The pieces must then be ground in a food processor; doing this releases the oils that make it so hot. Warning: the fumes will make your eyes water and your lungs hurt. You should open windows or do this under the stove vent. Better yet, if possible, do all the grinding outside as well as the blending. My husband and I run an extension cord outside to do this, we would rather freeze when preparing the Christmas root than suffer inside.
Next you will place the ground root in a blender set at liquefy and add vinegar. The vinegar stops the reaction of the oils so if you like it really hot you may want to wait 5-10 minutes between grinding and blending. When it looks creamy and smooth stop the blender and immediately put in jars. Baby food jars are just the right size, fill to the top to prevent air from prematurely browning the horseradish. After filling jars, keep refrigerated. Prepared like this it is excellent on a kielbasa or a roast beef sandwich.
| Plant horseradish in containers in the potato patch to keep away Colorado potato bugs and Blister beetles. There are some very effective insect sprays that can be made with the root. Use the bottomless pot method to keep horseradish contained, or it will take over your garden. It’s said that the root can yield anti-fungal properties when a tea is made from it. |
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Horseradish is a perennial in zones 2-9 and doesn't seem to have any pests or diseases. It can be as invasive as weeds so you may want to plant it in a secluded area. Plant roots about eight inches long, four to six inches deep and 1-1/2 to 2 feet apart. It can be grown in zones that reach above 40°F in the winter, but you must dig it up and store it in a cold place so it will have a dormant period.
If you really like horseradish, there is an International Horseradish Festival held every June in Collinsville, Illinois where 65 percent of the world's horseradish is grown. For more information go to: www.horseradishfestival.com.
Cocktail Sauce
1/2 cup horseradish ( use more if you like it hot)
3/4 cup ketchup
1 teaspoon lemon juice
2 tablespoons sugar
Stir together and refrigerate until ready to use.
Cheese ball
1 container each of whipped cream cheese plain and one with chives
1 small container of cheddar spread ( I use Wispride)
1/4 cup horseradish
Chopped pecans or toasted sesame seeds
Soften cheeses then stir them together, add horseradish. Shape into a ball and roll in nuts or seeds.
Creamed Carrots
1 lb. carrots
1/2 cup mayonnaise
1/4 cup horseradish
Salt and pepper
3/4 cup breadcrumbs tossed in 2 teaspoons of melted butter
Peel and slice carrots. Boil for 10 minutes and drain.
Place carrots in a 13 x 9 inch casserole. Sprinkle with salt and pepper. Whisk together mayo and horseradish in a saucepan and warm until it is easy to spread. Pour over carrots and top with breadcrumbs. Bake at 350°F for 10 minutes.
Hamburger surprise
1 pound of hamburger
1 cup of Gorgonzola cheese
1/4 cup horseradish
Combine Gorgonzola and horseradish. Make 4 burgers (1/4 lb. each) and add the cheese mix to the center as you form them. Barbecue or pan fry as you normally do. For a bigger surprise add more horseradish.
