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Feb 3, 2008 08:40 AM

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.


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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 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!