Ready-made horseradish can be purchased today in any store. But it’s still much better to prepare this spicy seasoning yourself, and it’s quite easy to do. The following recipes for preparing table horseradish will not take much of your time and effort, and as a result you will get a very tasty addition to a wide variety of dishes.
Table horseradish – taste with benefit
The main benefit of table horseradish lies in the essential oils that are part of the root. They exhibit a powerful antiseptic effect, thanks to which the body receives reliable protection against viruses and pathogenic bacteria. This property makes horseradish a natural antibiotic. In addition, by consuming this seasoning in small quantities, you can increase your appetite and stimulate your intestines.
The horseradish root contains vitamins of group B, as well as PP and C. Moreover, it contains approximately 4-4.5 times more of the latter than in many citrus fruits. This product is also rich in microelements, including sulfur, potassium, iron and phosphorus.
Freshly prepared table horseradish, which is no more than seven days old, has the greatest benefit. After this time, the beneficial substances are gradually destroyed and horseradish becomes just a spicy seasoning. For this reason, no store-bought product can compare with homemade sauce.
Important! However, remember that table horseradish will not be useful for everyone. It should be used with caution in acute diseases of the digestive system and diseases that are accompanied by high acidity!
In order for table horseradish to turn out tasty, and the process of its preparation to be extremely simple and enjoyable, you must adhere to several important rules.
- The essential substances that the root is rich in can cause severe lacrimation and irritation on the skin. To prevent this from happening, it is better to work with gloves, and grind the roots themselves not on a grater, but pass them through a meat grinder, after placing a plastic bag over the outlet hole.
On a note! To make horseradish less aggressive, it should be placed in the freezer a couple of hours before processing!
- The most suitable roots for preparing table horseradish are the roots of the autumn harvest, which were dug up in September and are 30-40 cm long.
- If the roots that you prepared for seasoning have dried out somewhat, then plain water will help bring them back to “life.” Just soak the product and after 3-4 days it will be completely ready for use.
- After a month of storage, table horseradish loses its burning qualities, so lovers of strong seasonings will no longer be interested in such a product. Of course, you can prepare a new portion every month, but we recommend doing it easier - closing the seasoning for the winter by sealing it in sterilized jars. Some recipes allow you to store it from 4 months to a year, right in the pantry.
Let's find out how to make table horseradish.
Horseradish - a classic recipe
For the recipe we take:
- kilo of roots;
- a quarter liter of water;
- tables. a spoonful of salt;
- a couple of tables. spoons of sugar;
- tables. a spoonful of lemon juice.
We clean the prepared roots and pass them through a meat grinder with a fine grid. The result should be a puree with a fine, delicate consistency. To prevent horseradish from irritating your eyes, we attach a plastic bag to the outlet hole. Transfer the finished mass to a large bowl, add the specified amount of sugar and salt.
Pour water into a saucepan, bring it to a boil and pour in the processed roots. Mix thoroughly, pour ¾ teaspoon of freshly squeezed lemon juice into small sterilized jars - it will act as a preservative and will not allow the mass to darken.
On a note! It is better to use small jars; you do not need to add a lot of juice - otherwise the finished seasoning will be too sour.
We immediately seal the jars and send them for storage. Table horseradish prepared according to this recipe will retain its taste for three to four months.
With beet juice
For the recipe we take:
- half a kilo of horseradish;
- 0.2 liters of water;
- 0.2 liters of vinegar;
- tables. a spoonful of sugar;
- tables. a spoonful of salt;
- a quarter glass of beet juice.
Wash the roots thoroughly, fill with water, and leave in the refrigerator overnight. In the morning, we clean the products and cut them into arbitrary pieces. Place a grid with small holes in a meat grinder and grind the horseradish. Pour boiling water over the resulting mass, add sugar, salt and mix.
Wash and peel the beets, grate them on a fine grater and squeeze out the juice. Measure out 2.5 tablespoons and combine with the specified amount of vinegar. Add this to the horseradish and mix.
Distribute the seasoning into sterilized jars, seal tightly and store in the refrigerator. Table horseradish prepared according to this recipe can be stored for a year.
With garlic and tomatoes
For the recipe you need to take:
- kilo of horseradish;
- kilo of tomatoes;
- three cloves of garlic;
- a couple of tables. spoons of sugar;
- tables. spoon of salt.
Pour some water into the saucepan and bring it to a boil. Blanch the tomatoes for 30 seconds, then remove the peel and cut into four parts. Soak the roots in water for 24 hours, peel and cut into small pieces. Remove the husks from the garlic and chop it.
We prepare the meat grinder: install a fine grate and attach a plastic bag to the outlet hole. Grind the horseradish and tomatoes, turning them one by one. Add crushed garlic, sugar, salt to the resulting mass and mix well. Place the seasoning in dry, sterilized jars, roll up the lids and store.
Table horseradish prepared according to this recipe can be stored for 9 months.
Bon appetit!
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Horseradish root is a hot, aromatic and very tasty product if prepared correctly. Many people buy ready-made horseradish in the store, but it is not so difficult to make at home. It is important to seize the moment to prepare horseradish: we take a large ripened root. Horseradish root collects all its juices at the end of summer and early autumn, so buy it in time or dig it up in the garden if it grows somewhere under your fence. Sometimes grandmothers sell horseradish roots at the market; be sure to buy them to prepare for the winter. Grated natural horseradish is the best men's snack, so prepare a couple of jars of hot seasoning for your beloved husband. Grated horseradish goes well with a piece of fried meat or jellied meat. Jellied meat with horseradish is a favorite dish for many men, so use my recipe for grated natural horseradish at home to prepare an excellent snack for future use. It awakens the appetite, makes many dishes tastier and more piquant. Also see how to cook.
Required Products:
- 300 grams of horseradish roots,
- 10 grams of table salt,
- 15 grams of granulated sugar,
- 50 grams of water,
- 2-3 tbsp. vegetable oil.
We cut off the skin of the horseradish, cutting out all the wormholes so that a clean root remains. Cut the peeled horseradish into small pieces with a knife. Horseradish must first be chopped before grinding in a meat grinder. You simply won’t be able to turn large pieces of horseradish and they will get stuck. 
We twist the horseradish through a meat grinder; for convenience, we wear gloves so that our hands don’t get burned later. You can also get your hands into your eyes and mucous membranes and burn them, since horseradish essential oils are very potent and powerful. 
Add granulated sugar and salt to the grated horseradish so that the horseradish acquires the necessary taste. Stir until juice appears. 
Pour in a little boiling water (boil water) and vegetable oil, you will get a more delicate horseradish structure, it will soak in and become a little softer. I don't use vinegar, since vegetable oil, salt and sugar are excellent preservatives. 
Fill clean jars with grated horseradish, pressing tightly. We sterilize and dry glass jars in advance. 
We tighten the lids and put them in the refrigerator. If necessary, we take it out and serve it to the table. Grated natural horseradish is also great for first courses: borscht and any soup. I think you'll like this one. 
This grated horseradish can be stored for up to 6 months in the refrigerator, so you can safely close a couple of jars to please your household and all men who love spicy snacks so much at the right time. Bon Appetite!
Horseradish is a useful plant that is widely used in cooking. The leaves are used in preserves, and the root is used in preparing all kinds of dishes and sauces. You can also buy ready-made paste in the store, but it is known that the plant, when crushed, loses most of its beneficial properties within 14–15 hours. For this reason, it is more rational to prepare the mass yourself and eat it as quickly as possible. The root needs to be grated before cooking, but this is where the main problem lies. Is it possible to do this at home without tears?
Why is it so difficult to grate horseradish root?
It is much more difficult to grate horseradish without tears than onions. Irritated red eyes, salty streams running down my face, and even a swirl in my nose. Such unpleasant side effects can discourage any desire to independently prepare dishes from this useful plant. The fact is that it contains essential oils, which, when the root is crushed, quickly enter the air, making it burning and irritating to the mucous membranes. This is why it is so difficult to grate it by hand, especially in large quantities. In addition, the roots must be washed from dirt and cleaned.
Peeling horseradish is much easier than grating it, if only for the reason that less burning substances are released. To make cleaning easier, it is advisable to pre-soak the roots in cold water for 5-6 hours. It is best to wash under the tap using a brush or kitchen sponge. Remove the peel using a sharp knife, vegetable peeler or steel wool.
Turning horseradish root into fine shavings is not an easy task.
To learn more about methods for cleaning horseradish, follow the link:
Grinding tools and optimal working conditions
To prevent this process from turning into a real test of endurance, we recommend doing this in the fresh air. On the street, the smell of essential oils evaporates faster, so there is less discomfort. If you decide to shred at home, then at least open a window or turn on the hood at full power.
The following tools and devices are suitable for grinding:
- sharp knife;
- fine grater;
- meat grinder;
- blender;
- food processor;
- juicer.
Grating horseradish is the most difficult thing to do. Here the risk of injury and discomfort arise to a greater extent. It is better to use a grater if you need to grate a small root, or when there are no other utensils.
You need to grate it on the finest grater, the one on which onions are usually grated. Then it will be in a pulp state and suitable for preparing hot paste-like sauces.
You can approach the process with humor and wear swimming goggles, which will protect your eyes from burning
It is much easier to twist the root in a meat grinder, but it will not be possible to achieve a porridge-like consistency. Pre-peeled root vegetables are cut into small portions. The ideal option is a blender or food processor. The machine will do everything for you efficiently and, importantly, quickly and without tears.
Grinding methods at home, their pros and cons
Inventive cooks come up with everything they can to minimize the discomfort when grinding this sharp, burning root. They put on a diving mask, goggles, and even a gas mask. The whole process of grinding horseradish turns into a comedy performance to the delight of those present in the house. But there are less fun ways to turn the stinging root into pulp without tears or sobs. Let's look at each of them.
Grating with a food bag
This is probably one of the oldest methods. Modern housewives practically don’t use it anymore due to its labor-intensive and time-consuming nature compared to other methods. If you don’t have any suitable tools in the kitchen other than a grater, then you will also need a regular food bag for storing food. Of course, it should be transparent, clean and quite spacious.
Step-by-step instruction:
Do not use bags not intended for food storage. The ideal option is a spacious transparent cellophane bag, into which vegetables or bread are usually placed.
The disadvantage of this method is that it is quite difficult to grate a large amount of horseradish. Moreover, doing this in a package is not very convenient. The advantage is that substances that irritate the mucous membranes remain in the bag and the grinding process takes place practically without tears.
It is better to use a grater only if you need to grate a small piece of horseradish
Freezing and grinding in a meat grinder
It is much easier to grind horseradish in a meat grinder. To prevent it from eating your eyes out during grinding, it must first be frozen. When frozen, it does not lose its beneficial properties, it becomes soft and less pungent.
Before putting the peeled roots in the freezer, it is advisable to immediately cut them into small pieces. Then they are taken out, defrosted and started chopping. How to do:
- Wash and clean the horseradish.
- Cut into pieces 3–4 cm long.
- Place in a plastic bag and place in the freezer for 4-5 hours
The peeled roots are placed in a bag and sent to the freezer.
. - Remove from freezer and defrost.
- Place a sufficiently deep container under the outlet of the meat grinder.
- Pass the horseradish through a meat grinder.
- When all the pieces are ground, start preparing the dish.
Using a meat grinder will not grind the root into pulp.
The big advantage of this method is that after defrosting the root becomes softer and much easier to twist. This is doubly good if you have an old Soviet meat grinder and have to work with your hands. The downside of this method is that twisting a large amount of horseradish by hand is not as easy as it seems. In addition, you first need to freeze the root, then defrost it, etc.
Twisting in a meat grinder + bag
If you are the happy owner of a modern electric meat grinder, then grinding horseradish will not be difficult at all. In addition to the miracle device, you will also need a spacious food bag. It is he who will save you from the pungent aroma and tears. The bag is placed over the opening of the meat grinder, from which the ground mass comes out. The ends are tied tightly or secured with an elastic band.
Since peeled horseradish tends to darken when exposed to air, we recommend placing it in a deep bowl and pouring cold water over it.
To prevent the peeled root from darkening, it is poured with cold water.
Step-by-step instruction:
- Cut the pre-washed and peeled horseradish into pieces.
To make the root easier to grind in a meat grinder, it needs to be chopped into small pieces
- Place the bag over the outlet and tie the ends.
The bag must be tied tightly so that it does not slip off when twisting.
- Turn on the meat grinder and twist the horseradish.
Due to the fact that the ground particles immediately fall into the bag, there is no unpleasant sensation
- Untie the bag and remove from the device.
- Pour the chopped root into a suitable container.
It is better not to store crushed horseradish for longer than 15 hours - it begins to lose its beneficial properties
As you can see, with the help of a modern electric meat grinder and a little trick, you can really grind horseradish easily and, importantly, without tears. In this way, you can use a regular manual meat grinder.
To make this method even easier, place the bowl directly into the bag. The crushed pieces will fall directly into the container.
With this trick, the chopped horseradish root immediately falls into the bowl
Another way to twist
There is a very interesting know-how on grinding horseradish. You will need a modern electric meat grinder, a narrow plastic bag without handles, a half-liter glass jar and two rubber bands. There is no need to freeze the root, just cut it into small pieces. Do the following:
- Cut the welded end of the bag to create a “sleeve”.
- Place one end of the “sleeve” over the neck of the jar and secure with an elastic band.
- Move the jar closer to the outlet of the meat grinder.
- Place the free end of the “sleeve” over the outlet hole and also secure with an elastic band.
- Turn on the electrical appliance and twist the horseradish.
Using this simple method, the chopped root goes directly into the jar. You don’t suffer or cry at all, but just quickly pour the chopped root into the meat grinder and enjoy the process. This method is good if you need to twist a large amount of horseradish, and requires virtually no effort on your part.
Video: how to quickly grind horseradish in a meat grinder without tears
Easy grinding in a blender
You will need a stand blender with a glass or plastic blending bowl. Pay attention to its power - devices with a power of less than 700 W are unlikely to cope with this task.
Important: do not fill the bowl to the very top, tightly stuffing it with pieces of horseradish. The device will not completely chop the roots and may even break. It is also useless to throw in a few pieces and turn on the blender - it will not grind them.
So, you have a good stand-up blender and some horseradish roots that need processing. In this case, it is important to completely cut off the hard skin when cleaning - it will be easier to chop and you will get a uniform consistency. You will also need a cutting board and a knife, since the peeled roots need to be cut into circles. If the root is large, it is better to cut it lengthwise into two parts and then cut into pieces.
Using a powerful blender, you can quickly chop horseradish without spilling even a tear.
Since horseradish root itself is dry and hard, it is quite difficult to chop it. To make his work easier, we recommend adding a little water.
Instructions:
You don’t have to pour water right away. Look at the situation and how the chopper copes. If the motor turns easily, do not add water.
To grind horseradish faster and more efficiently, you should add a little water to the bowl.
A huge advantage of this method is that even small roots are suitable for processing. There are practically no disadvantages. But if you decide to add water, then keep in mind that the crushed mass will be a little liquid and is not suitable for every dish.
You can also use a regular immersion blender, in which the chopper is attached to a handle with a motor.
Grinding in a food processor or juicer: how to do it correctly
Probably the easiest and fastest way. A food processor will easily cope with this task. The big advantage is that it is not necessary to first cut the root into small pieces. This will save significant time.
So, you will need a nozzle with small holes. Instructions:
As you can see, everything is very simple, quick and without tears.
If you don't have a food processor, but have a powerful juicer for hard fruits and vegetables, feel free to use it. The roots can be cut into pieces or left as is. As in the case of fruits and vegetables, you will get juice and cake separately. Once you have chopped all the horseradish, simply mix everything together in a bowl until you get a uniform consistency. The big advantage of this method is that the horseradish is ground very finely, literally into a pulp. No deficiencies found.
Preparation of dry seasoning in powder form: recipe
Horseradish is also prepared in dry form. Most often, the dried roots are ground into powder and used to make hot sauces. Dry in a conventional oven at a temperature of 50–60 °C or in a special electric dryer for fruits and vegetables. Grind into flour using a manual or electric coffee grinder or blender. You can also crush it in a mortar.
Step-by-step instruction:
- Wash and clean the roots.
- Cut into thin slices.
Thinly chopped roots are suitable for drying.
- Place on a baking sheet in one layer.
- Place the baking sheet in an oven preheated to 50 °C.
- Leave the oven door slightly open so that the moisture can evaporate freely.
Dried horseradish flour can be stored for 2 years
You can first crush the horseradish in a mortar and then grind it in a blender or coffee grinder. This seasoning is stored in tightly closed glass jars all winter and used as needed. Before you start cooking, the powder is diluted in water to the desired consistency.
In order to obtain fine flour without pieces, we recommend sifting the resulting powder through a sieve. If there are a lot of hard pieces, grind them again or grind them in a mortar.
You can also dry the root, grated on a coarse grater or in a food processor using an attachment with larger holes. Then the drying process will be reduced by at least half.
Video: how to prepare horseradish powder
How to wash your hands after working with horseradish
It’s probably unnecessary to say that when working with horseradish you need to wear gloves. Since most housewives do not do this, after cleaning, rubbing and other manipulations, their hands are usually dirty. The fact is that horseradish juice tends to darken in the air, because of this the skin of the hands and nails get dirty in a dark color. The pigment penetrates into cracks and hangnails, so you won’t be able to completely wash your hands with warm water and soap. Lemon juice, table vinegar, hydrogen peroxide, and ammonia will help restore cleanliness. Here are some effective ways:
- Lemon. To remove minor stains, rub your hands with a slice of lemon. To whiten your nails, cut a lemon in half and soak your fingers in both halves for a few minutes. If you have wounds and hangnails on your hands, then it is better not to use this method. The acid irritates the lesions on the skin and a strong burning sensation is felt.
- Vinegar. Apply a little table vinegar to a clean sponge and scrub your hands. Do not use this method if your skin is damaged.
- Hydrogen peroxide. Apply the product to a cotton pad and scrub your hands until they are clean and beautiful again.
- Hand bath. Make a warm hand bath from 2 tbsp. water, 1 tsp. ammonia, 2 tsp. hydrogen peroxide and 3 tbsp. spoons of dishwashing detergent. Soak your hands in the solution for 10 minutes and then scrub with a brush. If you can't stand the smell of ammonia, then use only peroxide.
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Horseradish is an original Russian dish, which, however, foreigners have already appreciated and learned to cook. You can grow it right on your own plot, but you will learn from this article how to make horseradish so that it is really strong. It offers several of this wonderful seasoning for meat, lard, jellied meat and other snacks.
Recipe No. 1
Wash and peel the horseradish roots thoroughly. Place the bag on the meat grinder, tying it tightly to the socket. Use a fine wire rack through which to roll the horseradish roots. For one and a half kilograms of grated horseradish you need: a tablespoon of salt, three tablespoons of sugar. Then you need to pour boiling water into the horseradish so that you get the consistency of thick porridge, quickly mix everything and put it in sterilized jars. Add a few drops of lemon juice on top. This horseradish can be served with meat and fish either separately or mixed with sour cream. If you close it with a tight lid, then this horseradish will be stored in the refrigerator for more than three months.
Recipe No. 2
From this recipe you will learn to be truly vigorous. You need to take: a kilogram of tomatoes, three cloves of garlic and three large horseradish roots, salt and sugar. Grind the peeled horseradish and garlic, as well as tomatoes without stems, in a blender or meat grinder. If you use a meat grinder, it is better to twist the horseradish into a tied bag, as it is very twisted. Salt the ingredients, add sugar and mix. It is better to store horseradish in sterilized jars. It will taste better if it sits in the cold for about a day.
Recipe No. 3
Many people serve this seasoning giving it a beautiful pink color. It's easy to do and looks beautiful. Read on to learn how to make horseradish with beets. For three hundred grams of roots you will need 150 grams of water, 100 grams of 9% vinegar, a tablespoon of sugar and salt and two tablespoons of beet juice. Before making horseradish, its roots must be thoroughly washed and cleaned. Then grate the roots on a fine grater, but it is better, of course, to pass them through a meat grinder with a fine mesh. Don't forget to use a bag to protect your eyes and nasal mucosa.
Immediately pour boiling water over the resulting ground horseradish, add salt and sugar and leave to cool. Add vinegar to cold horseradish, which is prepared from boiled vegetables. This horseradish is stored in sterile jars, and you will no longer wonder how to make horseradish for the winter, you can simply enjoy it until spring.
Recipe No. 4
Here’s a recipe that will appeal to those who don’t really like spicy food, but also respect horseradish. In this case, the sauce will be a little more tender, and will still be suitable for meat and fish dishes. So, how to make horseradish with sour cream. Grind three hundred grams of peeled and washed roots on a grater or meat grinder, or in a blender, add a spoonful of sugar and two hundred grams of sour cream. Mix thoroughly and serve the sauce. You can add chopped herbs. By the way, sour cream can also be added to other recipes for grated horseradish.
You can easily come up with your own recipe by experimenting with ingredients and seasonings. Bon appetit!
That is, the main taste quality of horseradish, which distinguishes it from other herbs, is its pungency.
In the Slavic culinary tradition, horseradish as a seasoning began to be grown in the 8th-9th centuries. and over time takes a worthy place in Russian national cuisine. Along with horseradish, in our traditions it is used as seasonings and spices, and.
Over the long period of its existence, a sufficient number of recipes for preparing horseradish at home have accumulated, but the technology remains the same as many centuries ago.
We also offer you traditional cooking recipes.
Beneficial properties of horseradish and its effect on the human body
In addition to proteins, fats, fiber and carbohydrates, horseradish contains essential oils, a number of useful microelements, phytoncides, vitamins C, B and E, as well as folic acid. In terms of the content of substances beneficial to the body, horseradish is quite comparable to everything known, or.
The most valuable component of horseradish is the enzyme myrosin, which has unique antimicrobial properties.
Regular use of horseradish seasoning will help improve the functioning of the gastrointestinal tract and cope with problems in the genitourinary system and skin diseases.
Horseradish is also useful for people who often suffer from colds of various types, since, like or, it contains essential oils.
Culinary features
The smell of horseradish roots is sharp, fragrant and pungent. Comparable in pungency to horseradish, horseradish has a complex flavor bouquet: initially sweetish with a transition to a burning aftertaste. The plant is actively used in Russian traditional cuisine for the preparation of pickled vegetables, sauces and seasonings.
In almost all cuisines of the world there is a plant that has the same properties as horseradish.
Horseradish serves as an excellent addition to any type of meat, fatty fish (salmon, trout, eel), various snacks, etc. Adding lemon juice and sugar to horseradish will significantly improve the taste of the seasoning, and sour cream and apples will soften the spiciness.
Horseradish is traditionally used for...
However, let's get back to cooking horseradish.
General rules for choosing the root and its preparation
If you decide to make horseradish preparation for the winter, then It’s worth considering a few general rules:
- The optimal period for harvesting horseradish roots is considered to be late autumn, when the plant has managed to fully ripen;
- the roots should be fleshy, from 30 to 40 cm in length and 3-6 cm in diameter;
- Horseradish roots dry out quite quickly, so they must be stored in cold water for 3-6 hours;
- chopped horseradish will not darken if you sprinkle it with a little lemon juice or vinegar;
- Before chopping, place the peeled horseradish roots in the freezer. This will help get rid of irritation of the mucous membrane of the eyes when preparing horseradish seasoning;
- Store the remaining grated horseradish roots in a cool place in an airtight container and later use them to prepare seasoning, diluting with water.
Traditional seasoning recipe
To prepare the classic version of horseradish you will need:
- 1 kg horseradish roots;
- 3 tbsp. l. Sahara;
- 1 tbsp. l. salt;
- 1 glass of boiling water;
Horseradish root can be grated, chopped with a blender or meat grinder.
If you use a meat grinder, do not forget to wrap the part from which the horseradish pulp comes out in a bag.
In this case, you will get rid of irritation in the eyes and nose. At the end of cooking, pour a glass of boiling water into the resulting mass to obtain a porridge-like consistency.
Place in sterilized small jars, adding 1-2 drops of lemon juice to each, and place in a cool place for long-term storage. This seasoning can be stored for about four months.
With tomatoes and garlic
If you want to give horseradish seasoning a special piquancy and spiciness, then all you need to do is add two ingredients.
Prepare the following foods in advance:
- 1.5 kg of chopped horseradish;
- 4 cloves, peeled;
- 3 tbsp. Sahara;
- 1.5 tbsp. salt;
- 1.5 kg.
In this recipe, all ingredients are crushed at the same time. Next, add salt and sugar to the resulting mass of garlic, horseradish and tomatoes.
Horseradish prepared in this way will be sharper if it sits in the refrigerator for about two days.
With beet juice
For the recipe you will need:
- 400 g horseradish roots;
- 150-200 g of water;
- 150 g vinegar consistency 9%;
- 1 tbsp. Sahara;
- 1.5 tbsp. salt;
- 2 tbsp. beet juice.
Wash the horseradish roots thoroughly under cool running water and chop.
Then season the grated horseradish poured with boiling water with salt and sugar, leaving to cool for 15 minutes.
While the horseradish is cooling, you can make freshly squeezed juice from it. Add vinegar and the resulting beet juice to the cooled horseradish mass and mix thoroughly.
With apple
Apple sauce made with horseradish will not leave lovers of meat dishes indifferent.
The list of required ingredients is as follows:
- 100 g chopped horseradish root;
- half a glass of meat broth;
- 1.5 tbsp. extra virgin olive oil;
- 1 green apple;
- 1.5 tsp. apple cider vinegar;
- a bunch of parsley;
- salt and sugar to taste.
First, mix the horseradish with the chopped apple and mix thoroughly until a homogeneous consistency is formed. Next, add chopped parsley, vinegar and broth. Finally, season with olive oil and let sit for about 2-4 hours.
This seasoning has a particularly mild taste and will appeal to those who prefer non-spicy sauces. - the most frequent guests on our table and are used in different combinations, for example, when or separately they are used.
Horseradish root seasoning, prepared at home, will become an integral decoration for both everyday and holiday tables.
Horseradish preparations should be served in small gravy boats, as the pungent smell can overwhelm the taste of other dishes.
Having an original taste, horseradish seasoning goes well with various dishes and adds a touch of piquancy to them.
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