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Fresh horseradish, now what?

I picked some up at the Union Square (NYC) farmers market yesterday. It smells amazing. But now what do I do with it?

I searched some old posts and some people add it to tuna and deviled eggs, though I prefer my sunday cooking to be for more substantial recipes that I can enjoy during the week.

Help!

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  1. Try a touch to make horseradish mashed potatoes, delicious served along with beef stew.

    1 Reply
    1. re: Mellicita

      I make that all the time! My family absolutely loves it, a winter classic every time!

    2. infuse vodka: a few thin sticks of horseradish in for a few days and then a spoon of honey- delicious, a very old Russian recipe

      1 Reply
      1. re: galka

        Hmmm.....can you "dumb" that down for me a little?

        I'm a big horseradish fan and in my area, I can get good fresh horseradish...how do you "infuse" the vodka?

        and then what do you do with it?

      2. Add ketchup and fresh lemon juice and you have a great shrimp cocktail dipping sauce.

        1. Grate some horse radish, add a bit of vinegar and use it for whatever you'd use store bought horse radish for. I like my hot dogs with horse radish. When I was growing up in Hungary we'd cook beef soup with a big chunk of meat instead of small pieces. When if was done we'd take the meat out and eat it with horse radish.

          5 Replies
          1. re: Toadberry

            To add to Toadberry's post. If you grate it be careful for the fumes they are deadly. I have used my food processor and my meat grinder. Work under a hood if you can. When I use my meat grinder I place a zip lock bag around the end and secure with a rubber band so the horseradish is ground into the bag minimizing the fumes. Vinegar stops the heat so the longer you wait to add it the hotter it gets.

            1. re: scubadoo97

              I agree about the fumes! I recently made a side dish for pork - cooked down two chopped apples, and added a lot of grated horseradish - delicious.

              1. re: scubadoo97

                Yeah, if you can get it already ground it's worth the extra cost.

                1. re: coll

                  It's worth making it fresh. I don't make it often but I make a lot. For the holiday of Passover I make 6-7 lbs for two very large family dinners. Big family. 5 lbs of horseradish root and a pound or two of raw red beets. Now this is enough to produce fumes to put down an elephant but done under a strong range hood I only get a couple of strongs whifs during the entire process. My aunt taught me to grind it into a zip bag but with the hood it's not necessary. The taste of fresh is worth the effort.

                  1. re: scubadoo97

                    I know what you mean. Luckily I can get it at my local fish store, and it's fresh ground by them: if I couldn't then I would do it myself, at least in season.

            2. I just made a cauliflower gratin with a horseradish and breadcrumb crust. It was really great. I parboiled the cauliflower florets from a full head, tossed with good sharp cheddar and a teaspoon of hot paprika, poured over some heavy cream about 1 1/2 cups, covered the top with a mixture of bread crumbs and grated horseradish, and baked for a half hour or so at 350 F until browned. Everyone loved it. I served it with grilled ribeyes and steamed asparagus. It's very good leftover too. Some make this recipe using a bechamel sauce based on milk but I prefer using straight heavy cream. Go Giants!

              1. This is more of a warm weather recipe, but would work all year round, and might even be good warmed. Mix horseradish with sourcream (or creme fraiche), little lemon juice and s&P - toss with steamed green beans - the whole is so much more than the parts - the sharpness of the horsradish brings out the sweetness of the beans - very yummy.

                1 Reply
                1. re: harryharry

                  I made a horseradish sauce last night for my filet mignon, normally I don't use sauce....but....well...cheap cuts....

                  horseradish, sour cream, a little worchestershire (just a few drops)

                2. I use fresh horesradish in my bloody mary mix, gives it a nice hit.

                  1. I love stefano manfredi's takes on cooking with seasonal fresh ingredients. Here is the link to one he did on horseradish:
                    http://www.smh.com.au/news/interactiv...

                    1. I mixed it with whipped cream to make a sauce for a braise (from a Daniel Boloud recipe) much tastier than I thought. Also grated some right into a bowl of beef barley soup. Very good.

                      1. I have been making a conscientious effort to use more horseradish with my foods, like tomato juice, even raw tomatoes. Like you have stated, it goes great with eggs and different salads prepared at home, really gives it zip. However, buying the dirty, smelly root, skinning it, cleaning it is a lot of work, annoying and unpleasant. The best jarred horseradish I have found which is all natural and closest to "the real thing" is Gold's, and they have been making it for 75 years out of Brooklyn! This past month, PREVENTION MAGAZINE had an article pointing out that a daily teaspoon of horseradish was very good for digestion.

                        1 Reply
                        1. re: D. FRANK

                          Actually Tulkoffs is even better than Golds, just a little harder to find. They've been around about the same length of time. Do try it if you run across it, I find it alot stronger than Golds.

                        2. A restaurant in Middlebury, Vermont called The Dog Team Tavern (not there any more, sadly) made a fabulous relish that was nothing but cottage cheese, horseradish and dill. Superb!

                          1 Reply
                          1. re: shaogo

                            I have had that very tasty concoction, although not in Middlebury.

                            The horseradish-infused vodka, mentioned upthread, sounds interesting as well, and I do like horseradish in my bloodys, although I'm not so keen on the honey aspect. It sort of sounds like it's a mixture that will cure whatever ails ya.

                          2. If you're lucky and get a good root the fumes will kill you when you grind it. : > )

                            After grating, let it set for 3 minutes so it will develop maximum flavor/heat. Then mix it with some vinegar to set the flavor. After 3 minutes the flavor starts to drop off.

                            8 Replies
                            1. re: al b. darned

                              I grew it at my old house, and had no idea before we ground it up. We tried it twice because we thought we figured out how to make it not so noxious the second time, but neither way was better than the other. Now I can imagine what mustard gas must have been like in WW1. An important warning for novices.

                              1. re: coll

                                My grandmother used to grind it outside with goggles and ear plugs!

                                1. re: southernitalian

                                  I think the second time we used a face mask and possibly goggles too, but it really didn't help! If you love horseradish, it's the price you pay.

                                2. re: al b. darned

                                  If you can, work under a range hood. One that hopefully vents to the outside. This is what I do and I grind a lot without a tear

                                  1. re: scubadoo97

                                    A real range hood is on my wish list (or should I say Bucket List!) Our builder wouldn't put one in for me so I have a stupid hood that makes lots of noise but doesn't do much else. I have a Viking stove so maybe I can justify it to myself somehow......the air purifier warning light goes on everytime I turn on the range. Then I'll plant me some horseradish.....

                                    1. re: coll

                                      I have a 42 inch Viking wall hood over a 36 inch Viking rangetop. At only 600 cfm it does the job.

                                      1. re: scubadoo97

                                        Well I guess I could get some new cabinets too.......

                                3. So, one of our Passover traditions is seeing how STRONG our ground horseradish can end up. If you open the little container it's been stored in, and you swoon from the fumes, we consider it a good year. We always thought that the difference had to do with whatever root was purchased each year.

                                  But from this thread, I can see perhaps it has more to do with how you make it. One hint is to WAIT to add the vinegar to let it get stronger/hotter. Like how long do you wait? 10 minutes? An hour?

                                  Another hint seems to be to cover the bowl with a plastic bag, but I couldn't tell if that was to keep the fumes in the horseradish and not have them dissipate out, or it was to protect the cook?!

                                  A couple of sites have suggested that the longer you store it, the stronger it gets -- but our experience is quite the opposite: by the next day, it is pretty wimpy. Maybe the trick is only to add the vinegar right before you want to serve it, I am wondering??

                                  I think that last year sometime, I read an article (NY Times?) or heard on the radio (Lynne Rosette Kaspar??) about hints for making/keeping horseradish strong. Does anyone remember that source?

                                  thanks in advance from the Potent Passover Horseradish Fanatics here in Portland Oregon!!

                                  1 Reply
                                  1. re: sarosenthall

                                    I just did my 5 pounds for Passover Seder and ended up having our grocery store order me a case since they didn't have much in the store. The fresher it is the hotter it will be in most instances. I did a little more reading and found that if it's kept cold during prep it also helps it retain heat. So while peeling and chopping it all went into a bowl with ice and a little water. The extra moisture also helped the processing in my meat grinder. I let it hang out for about an hour before heading back into the kitchen to add the vinegar. It's hot but not killer hot. I've read the ingredient list for some of the commercial prepared horseradish products that are known to be killer hot and they add mustard oil which boosts the heat ratio.