In Season in Autumn:
Main Autumn Seasonal Page
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Preparing and cooking Horseradish |
Nutritional Value of Horseradish |
Choice Top 3 Autumn Horseradish Recipes
Horseradish is actually classed
as a perennial herb rather than a vegetable. It has large, fleshy roots
which are grown for their pungent, aromatic flavour. Although the leaves are not
poisonous, they are very rarely eaten.
Although it can be available
throughout the year, horseradish is harvested both in Autumn and in Spring and
can be grown at home although it is considered to be an invasive plant.
Buying and storing fresh
Choose firm specimens which are firm and have no mould, soft or green parts
avoiding any which have begun to sprout or which shrivelled. Whilst the
whole root can be up to 20 inches long, they are usually sold in 2-inch
long sections. Only buy as much as you need for any recipe as they are best
used as soon as possible after buying or harvesting but will keep for a week or
so in a plastic bag if kept whole and refrigerated. Don't bother to wash
it until you are ready to use it. Once cut or grated, use within a few days.
Freezing whole pieces of root isn't recommended, however grated horseradish can
be frozen and will keep for around 6 months.
Cooking fresh Horseradish
Wash well, scrubbing with a stiff brush then peel. Larger roots may have a
fibrous bitter core which should also be removed before using.
It's as well to remember that the finer horseradish is chopped or grated, the
stronger the flavour. Using a food processor makes grating much easier. Be
aware that the fumes can be very strong - strong enough to burn your nose and
eyes so ensure good ventilation when preparing fresh horseradish.
Horseradish is best known and used as a condiment, especially with beef. For
homemade "prepared horseradish", add white vinegar and salt to taste.
Alternatively, fold 1 tablespoon of freshly grated horseradish into
stiffly-whipped cream and seasons with salt for a classic horseradish sauce.
When using in cooked dishes to preserve the spicy zing of horseradish try to add
it at the end of the cooking process.
Nutritional value of
Fresh horseradish contains vitamin C, potassium, calcium, magnesium and
phosphorus, as well as volatile oils, such as mustard oil which has
antibacterial properties. As it is eaten in relatively small quantities, the
calorific value isn't worth mentioning.
Editor's Choice: Top 3
Season Horseradish Recipes
A simple to prepare side dish using two autumn season ingredients, namely
beetroot and horseradish cooked in yoghurt.
Yoghurt and Horseradish Dressing
A creamy sauce which is excellent served with cold poached
oily fish such as salmon or mackerel.
Tangy Potato Salad
Freshly grated horseradish adds a kick to this wonderful potato
salad which is made with soured cream rather than mayonnaise.