How to cook with fresh horseradish

If you ever bought a piece of one piece Fresh horseradish root In order to prepare a dish, such as for the production of homemade horseradish cream, which can be served with roast beef, you may be left with a large piece of horseradish root.

What makes sense – Horseradish is powerful stuff and you generally only need a relatively small amount.

So what can you do? Nobody loves throwing food away so that you leave an option: Use it! Here you will find an overview of all options for how you can cook with fresh horseradish.

Fresh vs. dried horseradish

First of all, fresh horseradish is sharp, but it is not a spice. You may know that Spices are made From dried roots, seeds, fruits and plant bark – the keyword beings dried. And dried horseradish is indeed a spice, as it is produced by drying and grinding the root of the horseradish plant in a powder -shaped shape.

Fresh horseradish, on the other hand, is simply a vegetable – albeit an extremely sharp. In fact, because it is so sharp, it is only used in small quantities, which is why it is used as a spice or aroma instead of eating it yourself as a vegetable.

Cooking with horseradish

In addition, cooking with horseradish does not necessarily exist to actually cook the horseradish (ie heating). In many cases, the freshly grated horseradish is added to a sauce or a dressing. In other cases, it is served as a spice on the other or next to another dish. And sometimes it is actually heated, but only to the extent to which it is added to another hot dish as an aroma, such as: B. a soup or a stew or scrambled egg (to name two examples).

In fact, it is worth noting that horseradish loses a large part of its sharpness when heating. So if a hot dish is added, it is important to add it at the end of the cooking, not at the beginning.

Prepare fresh horseradish

First you will find a few tips for preparing and working with a fresh horseradish root.

• Horseradish is best rubbed fresh and used raw.
• Scrub with a stiff brush and peel the dark skin before using horseradish.
• The core can be fibrous and bitter in larger roots. Remove and discard the core together with all the green areas.
• The horseradish is like other members of the Brassicaceae family, which also includes mustard and radishes – the finer it is hacked or rubbed, the sharper the taste.
• It is easiest to use a food processor for free -knowing. Cut the peeled root into cubes and pulsate on the desired consistency. The vapors will be quite strong and can actually burn their nose and eyes. Be sure to open a window, remove the lid to the arm length and turn your head away.

Also note that this grated horseradish root is not the same as prepared horseradish. Prepared horseradish is a freshly grated horseradish root, which is mixed with vinegar and salt. This preserves the sharpness of the horseradish. If it is not combined with vinegar, freshly grated horseradish quickly loses its sharpness and acquires a bitter taste.

Therefore, almost every following case includes the use of prepared horseradish in contrast to raw, grated horserades.

Cooking with fresh horseradish

During the advancement, note that a few foods that belong particularly well to horseradish, beef, salmon, apples, eggs, potatoes and beets.

Since it is so sharp, horseradish benefits from being combined with a kind of creamy ingredient such as mayonnaise, sour cream, yoghurt or cream cheese.

Handerettish + beef: The classic HorseradAnd variations include a horseradish -Sau -cream sauce for salmon and a horseradish cheese -sauce with vegetables. And try a shot on a baked potato!

Handerettish + potatoes: For a delicious turn of the potato puree, horseradish gives an earthy heat, while the Greek yogurt gives a light tap, causing these potato potatoes to fry these potato potatoes.

Handerettish + salads, sandwiches and wraps: Fresh horseradish receives all salad dressing and sandwich expansion. One of the classics is by chance of Russian dressing, which can pursue all from salads to fries to burgers and wraps. It is also a great addition to Dips. Try it in your homemade hummus!

Handerettich + Mayo: In fact, every macor’s salad dressing can be attached with a fresh horseradish. You can even make your own Homemade horseradish -mayonnaise. Or simply stir it into your Mayo bought in the shop.

Handerettich + ketchup: For a quick and Simple cocktail sauceSimply stir a prepared horseradish into your favorite ketchup. Horseradish will also give homemade salsas and pestos a thrust.

Handerettish + eggs: We mentioned that the horseradish has been added scrambled eggs In the past, a particularly complementary pairing is. So it makes sense that this Horseradish devilish eggs Would be great.

Handerettish + soups and stews: This soup is called horseradish cream, but it is really a creamy potato soup that is charged with fresh horseradish.

Handerettich + vodka: If you really want to get serious Bloody MarysStart with fresh tomatoes over half a pound per cocktail. And of course fresh horseradish.

Handerettich + vodka, again: Instead of adding your Bloody Mary Mary, freshly grated horseradish root, you can also prepare a Horseradish-infused vodka Use instead. Handerettich -Wodka is also excellent in the freezer and served in schnapps glasses Russian Pelmeni.

Handerettish + beef again: Finally we close the circle with another pairing horseradish with beef in This steak -sandwich. And yes, we know what you think: you may Add horseradish to your beef wood meat when Burg.