Among the memories of growing up in Russia, I can recall as a young boy watching my grandfather every fall stock up on foods like pickles and sauerkraut for the winter. Sitting on the balcony of our small apartment, he grated away for hours preparing horseradish. I often wondered why he performed this task alone and outside. Now that I prepare it myself, I understand why.
When the root is really fresh, it will almost make you cry just looking at it. As you grate it, it will make everyone present in the room cry as well. I guess my grandfather preferred to suffer in solitude. I also think the brisk air of a crisp fall morning helped dispense with the crying gasses quicker.
My grandfather passed away before I was ever interested in cooking and his recipe was never passed on. Only the memory of its taste remains.
The following is a very close approximation of this snapshot into my past.
I use a microplane to grate the horseradish. Position the root at a 45-degree angle. Give it a quarter turn every minute or so. The tip of the root begins to look like a sharpened pencil. I use this technique because the root is very fibrous at the center. If I grate at a 90-degree angle, it takes me twice as long to get through the fiber.
The potency of prepared horseradish seems to depend on two things: freshness of the root, and how soon it is prepared after grating.
The most potent results happen when the vinegar salt and sugar are mixed in immediately after grating. A milder taste occurs when you wait longer, about 15 minutes before adding vinegar, salt and sugar.
I always grate the root by hand. The powerful motion of the food processor's blade bruises the root too much, causes it to oxidize and turn gray. Furthermore, heat and friction from the machine warm the root, make it bitter and rob it of its flavors.
Grate the horseradish over a medium-sized bowl. Stir in the vinegar, salt and sugar.
Place the prepared horseradish in a storage container and leave it uncovered for at least 4 hours. Covering right away could make it bitter. It will keep refrigerated for about two weeks.
FAQs
- Use with sushi instead of traditional wasabi.
- Add to your hummus (recipe below) or guacamole.
- Use in a sandwich or wrap for a little extra zing.
- Add about a teaspoon to your salad dressing, again – zing!
- Slice tomatoes thin, add a dollop of horseradish and some fresh chopped basil and sea salt as an appetizer.
Ways to Use Horseradish
Mix it into dips or salad dressings, spread it onto sandwiches or burgers, add it to your Bloody Mary, serve it instead of wasabi with sushi, or stir it into ketchup and pair with shrimp for homemade co*cktail sauce. The options are limitless!
How long does prepared horseradish last after opening? ›
After opening condiments, you can refrigerate them for the following times: ketchup, co*cktail or chili sauce 6 months. chutney, 1 to 2 months. horseradish, 3 to 4 months.
Is prepared horseradish the same as fresh horseradish? ›
Fresh horseradish is both hotter and spicier than bottled prepared horseradish, which is pickled in vinegar, so if a recipe calls for prepared horseradish, use half the amount of fresh. When selecting, look for light brown, hard roots; avoid those that are green, moldy or spongy.
What dishes can you use horseradish in? ›
They are also delicious in a ham sandwich with lashings of butter, an appropriate amount of mayonnaise and lots of chopped cornichons.
- Lemon and horseradish prawns with fettucini.
- Carrot, parsnip and horseradish gratins.
- Horseradish, smoked trout and mascarpone baked potatoes.
- Beef in ale with horseradish dumplings.
To keep prepared horseradish at its flavorful best, store it in a tightly covered jar in the refrigerator or freezer. It will keep its quality for approximately four to six months in the refrigerator and longer in the freezer. To keep it hot, keep it cold. How do I prepare horseradish?
What does horseradish taste good on? ›
Common foods to use horseradish include beef, vegetables, and fish. Many fake wasabi recipes use horseradish because of its similar flavor profile.
Does prepared horseradish have health benefits? ›
Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.
Does prepared horseradish lose its potency? ›
Prepared horseradish can be kept in the refrigerator for 4-6 weeks or for 6 months or longer in the freezer. If your prepared horseradish has turned brown it means it has lost its potency and it's time for a fresh jar.
How to tell if horseradish is bad? ›
How can you tell if horseradish is past its prime? Prepared horseradish starts out a creamy white color and, as it ages, the color darkens to brown and loses its potency. That's when it's time to get a new bottle. The horseradish experts recommend buying the smallest jar you can use up before it starts turning color.
When consumed in large amounts, side effects might include stomach upset, bloody vomiting, diarrhea, and fainting. When applied to the skin: Horseradish is possibly safe when preparations containing 2% mustard oil or less are used. It can cause skin irritation and allergic reactions.
Can you eat horseradish raw? ›
Horseradish is best used freshly grated and raw. Scrub with a stiff brush and peel off the dark skin before using horseradish. In larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots.
Why is my horseradish bitter? ›
The pungency of the root comes from mustard oils (glucosinolates) released from the damaged plant cells when cut or grated. This quickly degrades and becomes unpleasantly bitter if not used immediately or mixed with vinegar to stop the degredation.
Why is it called prepared horseradish? ›
Because of this instability, horseradish sauces lack the pungency of the freshly crushed roots. Cooks may use the terms "horseradish" or "prepared horseradish" to refer to the mashed (or grated) root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color.
Is jarred horseradish good for you? ›
Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.
Does horseradish in a jar go bad? ›
The key to its longevity lies in proper storage. When kept in a pantry, an unopened jar of horseradish can last 6-12 months past its expiration date, and once opened, refrigerating it tightly sealed can extend its usability further up to 3-4 months.
What do you do with horseradish after you dig it up? ›
Ideally, bundle the roots, store them in damp sand, and do not expose them to light. Held in ideal conditions at 30 to 32°F and at humidity between 90 and 95%, the roots can last for ten to twelve months or until the next harvest. You can also dry horseradish.
