Horseradish root
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Grinding horseradish root | ||
| Requires a very healthy | ||
| Respect for its potent | ||
| Vapors. Don't take a | ||
| Big whiff of the | ||
| Horseradish while you are | ||
| Grinding it, or tears are | ||
| Sure to result! the best | ||
| Way for the modern | ||
| Homemaker is to grind it in | ||
| The blender. BUT, when you | ||
| Remove the lid | ||
| From the blender, sniff | ||
| Delicately | ||
| Available all year. | ||
Directions
HOW TO CHOOSE AND STORE: Firm roots with no decay or soft spots. Avoid shrivelled roots. Store in a cool dry place.
BASIC PREPARATION: Wash thoroughly, trim rough spots and peel. Grate on a grater, use the fine blade on the food grinder or grate in your blender. Use as a condiment for Japanese dishes, or in horseradish sauce.
HORSERADISH WHIPPED CREAM SAUCE 1 tsp prepared mustard 6 tbsp freshly ground horseradish 1 tsp salt ⅛ tsp pepper ½ cup heavy cream, whipped
combine mustard, horseradish, salt and pepper and let stand 15 minutes. Fold thoroughly into whipped cream. Superb with hot or cold meats or seafood.
OTHER USES: Horseradish is a very important ingredient of coctail sauces for seafood, relishes and Louis dressing. Experiment with a teaspoon or so at first, then add more to taste. You'll find a fresh new excitement in prepared dressings and cocktail sauces by adding freshly ground horseradish.
Origin: Odd Vegetable Cookbook Shared by: Sharon Stevens From: Sharon Stevens Date: 03-27-95 (164) Fido: Home Co