salsalady
eXtreme Business
We have a patch of horseradish in the yard that was planted before we bought the house 11 years ago, so we have no idea how old this stuff is, but it just keeps growing. Every so often we'll dig some up, usually to go with a prime rib. Here's how I make Homemade Horseradish.
This chunk is about 16" long and was only a small part of one root.
rinsed and peeled
The horseradish seemed to want to darken when left out in the air, so I kept it in water with a splash of vinegar. Cross-slice as thin as possible-
slices in vinegar water on the left and pureed root in the food processor. I added a couple tablespoons of 1:1 vinegar/water to the processor, just enough to keep the stuff moving in the bowl. It looks yellow/dark in this picture, but that's just the lighting. I chose this picture because you can see the texture better than the other one with a flash.
Added a dollop of mayonnaise
And here's an outside picture to see the wonderful white color-
It's not as hot as the store-bought stuff, but the fresh flavor is awesome! Just have to use a little more. I don't know if it makes any difference to the heat level if you use young growth or old growth. The chunk we had had some punky area that had to be trimmed out to get to the good stuff. I think it was an older root.
I hope if anyone has occasion to come across some fresh horseradish root, hopefully this'll give you the confidence to give it a go! The fresh taste alone is worth it!
This chunk is about 16" long and was only a small part of one root.
rinsed and peeled
The horseradish seemed to want to darken when left out in the air, so I kept it in water with a splash of vinegar. Cross-slice as thin as possible-
slices in vinegar water on the left and pureed root in the food processor. I added a couple tablespoons of 1:1 vinegar/water to the processor, just enough to keep the stuff moving in the bowl. It looks yellow/dark in this picture, but that's just the lighting. I chose this picture because you can see the texture better than the other one with a flash.
Added a dollop of mayonnaise
And here's an outside picture to see the wonderful white color-
It's not as hot as the store-bought stuff, but the fresh flavor is awesome! Just have to use a little more. I don't know if it makes any difference to the heat level if you use young growth or old growth. The chunk we had had some punky area that had to be trimmed out to get to the good stuff. I think it was an older root.
I hope if anyone has occasion to come across some fresh horseradish root, hopefully this'll give you the confidence to give it a go! The fresh taste alone is worth it!
I love horseradish but have never seen it for sale fresh, if its easy to grow I might have to give it a try.