Horseradish  (2011)  by Mary

In the spring, we planted five little roots of horseradish in a boxed in area because it is invasive. I was determined not to be too busy to use what we planted, plus I was excited to make something new. I checked, and sure enough, the horseradish had completely filled the box in one season and wouldn't miss a few roots. My friend, Tillie, warned me NOT to prepare it in the house as the odor is very strong.

Use a vegetable peeler to peel the surface skin off the tuber. Chop into pieces - 1/2 inch or so.

Put in a food processor with a couple tablespoons of water. Process until well ground. BE CAREFUL. At this point it can really hurt the eyes. It is many times as potent as onions, so keep at arm's length. Add a tablespoon of white vinegar and a pinch of salt. Pulse to combine. Use a rubber spatula to carefully transfer to a jar. It will keep for 3 to 4 weeks in the refrigerator.

Note: The vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.

I wore wide sunglasses and a dish towel wrapped around my face cowboy style. Being careful paid off as my eyes and nose didn't burn at all. I seriously thought about taking a good whiff to clear out my sinus cavities!

Five little roots of horseradish filled the box in one season.

I peeled the surface skin off the tubers and chopped them into pieces.

 Then out on the front porch to process!

I sat it on the railing, and scraped the horseradish into a small jar using a rubber spatula. It is ready to use.  

Horseradish Sauce:

3 T prepared horseradish
1/4 c sour cream
1 t Dijon mustard
1 T mayonnaise
1 T chopped chives or the greens of a green onion

Mix. Serve as a sauce for steak or pork.
Makes 1/2 cup 

Horseradish Butter 

8 tablespoons (1 stick) unsalted butter, at room temperature  
2 tablespoons prepared horseradish
1/4 teaspoon kosher salt

Place the butter in a small bowl. Add the horseradish and salt, and mash with a wooden spoon to combine. Chill the butter until needed, but allow it to come to room temperature before spreading.

Questions: Do you have a favorite horseradish sauce recipe?
    What do you use it on?


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