This is a horseradish root. It is something that used to be part of every meal containing red meat, but it has almost disappeared from the tables containing roasts, or steaks. We now eat it coloured lightly green and with our sushi. That's right, Horseradish root is wasabi.
This is horseradish root pealed. It is quite tough and strong smelling.
Cube it, and find a mask... if you think cutting onions is bad, wait until you grate horseradish root. I recommend you do it outside if possible, but a well ventilated room will do.
Grate it fine, add some salt (to taste, it varies from plant to plant) and enough cider vinegar to make it into a thick paste. Store in small jars in the fridge for a couple months. Serve this spicy condiment with your next pot roast, and bring a small jar over to grandma and grandpa and watch their excitement.
Thanks for the info. I have a plant in my garden and it's only a few years old, so the roots don't get that big yet. I used it fresh, but didn't know what to add to it and didn't know how long it would keep. Thanks!!
ReplyDeleteThank you for the info! My grandparents used to make horseradish sauce but I never really know what it was or how they made it.
ReplyDeleteI had a chunk of roots from my grandpa's plant on the farm. It grew huge and made nice skinny soft roots. Unfortunately it was left behind at a previous house. The roots when young are even easier to work with, these were old and quite hard. It was a great workout to grind them.
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