Most people haven't seen a complete horseradish and know of it only in its jarred form.
What is it? A plant used primarily for its pungent root, which is grated and served as a condiment. Although most people describe the horseradish's strength as 'burning', it's not the same lingering heat you get from raw chillies. Instead, when grated or cut, the plant's volatile oil dissipates and the fumes can sting the sinuses.
What to look for? Fresh horseradish root is sometimes available in upmarket food shops. The pale brown skin is slightly rough; when peeled, the flesh is pale off-white. The root should be firm.
How is it available? Primarily in prepared sauces. Wasabi pastes and powders are also usually made
of horseradish (tinted green), rather than wasabi root, which is more expensive and harder to grow.
What else? The pungency of the fresh root can be preserved by mixing it with vinegar. When grating the root, work in a well-ventilated place, avert your face and try to avoid breathing in the fumes.
How to use: sparingly. If you want a creamy horseradish sauce, mix freshly grated horseradish with vinegar, salt and a little sugar, then mix with sour cream. Serve with roast or boiled beef or use
as a spread for meat sandwiches. This homemade horseradish sauce is delicious with pickled herrings. Rinse the herrings thoroughly then drain and pat dry with paper towels. Place the herrings in a dish and top with thinly sliced onions. Mix the sour cream-horseradish sauce with a little milk and lemon juice to thin it to a pouring consistency then season to taste with sugar, salt, white pepper and fresh dill. Mix this into the herrings and onions and marinate for several hours in the fridge. Serve the herrings on black bread as an open-faced sandwich.
For a traditional (and heavy) cocktail sauce to serve with seafood, mix ketchup with grated horseradish, a few drops each of Worcestershire sauce and Tabasco and some fresh lemon juice. Similar ingredients are used to make a Bloody
Mary cocktail: instead of ketchup, the horseradish, Worcestershire sauce, Tabasco and lemon juice are mixed with tomato juice (V8 or Clamato juices are good alternatives), and a shot (or two) of vodka is added.
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