Recipes and Horseradish
 

Horseradish can be used as a
condiment or added to meat,
seafood, egg dishes or any
recipe to create a perfect meal.

         Select a recipe
Easy Shrimp Cocktail Sauce
Tomato Juice Cocktail
Pizza
Meats Barbecued with Horseradish
Horseradish French Dressing
Zippy Sour Cream Dip
Horseradish Butter
Horseradish Mayonnaise/salad dressing
Horseradish Applesauce
Horseradish Sauce Supreme
Horseradish and Beet Relish
Horseradish Jelly
Horseradish Curls
Egg Dishes
Horseradish Roll-up
Broccoli with Horseradish cream
 Easy Shrimp Cocktail Sauce
 1/2 cup chili sauce
1/2 cup catsup
1/4 cup prepared horseradish
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Blend and chill.

 Tomato Juice Cocktail
 For a 46-ounce can of juice
1 1/2 tablespoons of prepared horseradish
3/4 teaspoon Worcestershire sauce
Add ingredients to chilled juice. Shake and serve.

For a 32-ounce can of juice
1 tablespoon of prepared horseradish
1/2 teaspoon Worcestershire sauce
Add ingredients to chilled juice. Shake and serve.
For a 6-ounce glass of juice
1/4 teaspoon of prepared horseradish
A dash of Worcestershire sauce
Add ingredients to chilled juice. Shake and serve.

Pizza
Season tomato sauce with horseradish before spreading it on the pizza and baking.
Adding horseradish before baking gives a different flavor and is less pungent than adding after baking.

Meats Barbecued with Horseradish
 Simply add prepared horseradish to your favorite barbecue sauce.
If you prefer, grill the meat on one side, turn, and place grated horseradish on top.
Finish grilling until done.

Horseradish French Dressing
 2/3 cup oil
3 to 4 tablespoons lemon juice or vinegar
1 teaspoon salt
1/2 teaspoon paprika
1/4 cup prepared horseradish

Place ingredients in a jar with a tight lid. Shake vigorously before using.

Zippy Sour Cream Dip
 2 cups dairy sour cream
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup finely chopped stuffed olives

Blend ingredients. Chill. Serve with salty crackers - it's especially good with rye crackers.

Horseradish Butter
 Blend 1/4 cup prepared horseradish and 1/2 cup butter or margarine. Use as a spread for canapés. Decorate canapés with sliced stuffed olives, sieved egg yolks, minced chives, or fresh green onion rings.

Horseradish Mayonnaise
or salad dressing
 Add prepared horseradish to mayonnaise or salad dressing. The amount to add depends upon personal preference.
Use as a spread with meat or fish sandwiches.

Horseradish Applesauce
 Mix 1 cup of applesauce and 3 to 4 tablespoons of prepared horseradish.
Serve with pork, ham, or veal.

Horseradish Sauce Supreme
 1/2 cup sweet or sour cream (whipped)
1/4 cup prepared horseradish
soft bread crumbs

Fold horseradish into whipped cream.
Add enough soft bread crumbs to give the mixture body. Serve immediately.
Good with cold meats.

Horseradish and Beet Relish
 2 cups diced or julienne style cooked beets
1/2 cup sugar
1/3 cup prepared horseradish
2 tablespoons onion juice
 1/2 cup vinegar

Pour ingredients into a saucepan; lightly toss together; and bring to a boil.
Serve hot or cold with meat or fish. If serving this cold, allow it to chill overnight.

Horseradish Jelly
 2 cups sugar
1 cup white vinegar
3/4 cup prepared horseradish
1/2 bottle liquid pectin

Boil sugar and vinegar for three minutes.
Stir in horseradish and bring back to a boil.
Add pectin and stir constantly over high heat until mixture comes to a rolling boil. Remove from heat and skim. Pour jelly into hot, sterilized jars.
Seal with new two-piece canning lids and process 5 minutes in enough boiling water to cover the jars by 1 inch. Makes three 6-ounce jars.
Serve with game, cold meats, or fish.

Horseradish Curls
 Make like carrot curls.
Keep them under ice water until ready to serve.
These are hot - a treat for true horseradish lovers!

Egg Dishes
 Add prepared horseradish (to taste) to scrambled eggs, omelets, deviled eggs, or egg salad.

Horseradish Roll-ups
 Blend cream cheese until soft.
Add enough prepared horseradish to give cheese a nippy taste.
Spread cheese mixture on chipped beef pieces or on very thinly slice ham.
Roll up and place on plate with rolled end down.
Chill. Cut to desired size of pieces before serving.

Broccoli with Horseradish Cream
    20 ounces frozen broccoli spears
    1/2 cup boiling water
    1/2 teaspoon salt
    1 tablespoon horseradish
    1/2 teaspoon mustard
    3/4 cup sour cream
 
    Put broccoli into crock-pot. Add water and salt. Cover and cook on high 1 hour. Combine horseradish, mustard, and sour cream.  Mix thoroughly. Pour over cooked broccoli. Cover and cook on high 30 minutes.

 

 

 

 

 

 

 


Horseradish plants growing in the field.

How is fresh horseradish ground?


Horseradish roots are commonly used in cooking.

What makes horseradish hot?

How to keep horseradish hot?


How did horseradish get its name?

 
 

 

 

 
 
How is fresh horseradish ground?
Grind fresh horseradish roots in a well-ventilated room. The fumes from grinding are potent. A whiff may be stronger than you expect!
  
Using a blender for grinding makes home preparation practical and less tearful.
  
To grate your own horseradish, wash and peel the root as you would a potato and dice it into small cubes. Place the cubes in the blender jar. Process no more than half a container load at a time. Add a small amount of cold water and crushed ice. Start with enough cold water to completely cover the blades of the blender.  Add several crushed ice cubes. Put the cover on the blender before turning the blender on. If necessary, add more water or crushed ice to complete the grinding. When the mixture reaches the desired consistency, add white vinegar. Use two to three tablespoons of white vinegar and half teaspoon of salt for each cup of grated horseradish (One tablespoon of sugar may be substituted for the salt).

If desired, lemon juice may be substituted for the vinegar to give it a slightly different flavor.

The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. 

If you like horseradish that is not too hot, add vinegar immediately.

If you like as hot as can be, wait three minutes before adding the vinegar.

 Place the mixture in small glass jars and screw the lids on firmly. Store in the refrigerator or freezer.

Fresh horseradish may also be finely shaved or grated and added directly to the food. This simple method is frequently used by discriminating cooks. Fine shavings may also be placed in a dish of lemon juice to be served at the table.

What makes horseradish hot?
The sharp and piquant flavor and penetrating smell of horseradish become apparent when the root is grated or ground. This is because the root contains highly volatile oils that are released by enzyme activity when the root cells are crushed.

If exposed to air or stored improperly, horseradish looses its its pungency rapidly after grinding.


 How to keep horseradish hot?
 To keep prepared horseradish (commercial or homemade) and its flavor best, store it in a tightly covered jar in the refrigerator or in the freezer. "Be careful to allow room for expansion when storing glass jars in the freezer." It will keep its good quality for about four to six weeks in the refrigerator and for six months or longer in the freezer.

Buy or prepare only the amount of horseradish that can be used in a reasonable time.

Fresh roots may be stored for several months if they are washed, placed in polyurethane bags, and stored at 32 - 38 degrees Fahrenheit.

How did horseradish get its name?
 Horseradish has nothing to do with horses, and it is not a radish. It is a member of the mustard family. The name may have come from an English adaptation of its German name. In early times the plant grew wild in European coastal areas. The Germans called it "Meerrettich" or "Searadish". The German word "meer" sounds like "mare" in English. Perhaps "mareradish" eventually became "horseradish".

The word "Horseradish" first appeared in print in 1597 in John Gerarde's English Herbal or Medicinal Plants.