Self-made horseradish recipes

Self-made horseradish recipes

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Horseradish was popular in ancient Greece, Rome, Scandinavia and Northern Europe.

Unpretentiousness and the ability to quickly cultivate allows it to grow in almost all corners of the planet, which led to the active use of horseradish not only in cooking, but also in folk medicine.

In the most common Scandinavian languages, the name of horseradish (piparjuuri - Finnish, pepparrot - Swedish, pepperrot - Norwegian) has a common part with the common meaning "pepper root".

That is, the main gustatory quality of horseradish, which distinguishes it from other spicy herbs, is pungency.

In the Slavic culinary tradition, horseradish as a seasoning begins to be grown in the 8th-9th centuries. and over time it takes a worthy place in the Russian national cuisine. Along with horseradish, our tradition is to use basil, dill, cilantro and parsley as seasonings and spices.

Over the long period of its existence, a sufficient number of recipes for making horseradish at home have accumulated, but the technology remains the same as it was many centuries ago.

We also bring to your attention the traditional recipes for making sauerkraut.

Useful properties of horseradish and its effect on the human body

In addition to proteins, fats, fiber and carbohydrates horseradish contains essential oils, a number of useful trace elements, phytoncides, vitamins C, B and E, as well as folic acid... In terms of the content of substances useful for the body, horseradish is quite comparable to all known celery, spinach or sorrel.

The most valuable component of horseradish is the enzyme myrosin, which has unique antimicrobial properties.

Regular use of horseradish seasoning will help to improve the functioning of the gastrointestinal tract, cope with problems in the genitourinary system and skin diseases.

Horseradish is also useful for people who often suffer from colds of a different nature, since, like parsnips or mint, it contains essential oils.

Culinary features

The smell of horseradish roots is pungent, odorous and pungent. The pungency is comparable to chili pepper, horseradish has a complex flavor bouquet: initially sweet with a transition to a burning aftertaste. The plant is actively used in Russian traditional cuisine for the preparation of pickled vegetables, sauces and seasonings.

In almost all cuisines of the world, there is a plant that has the same properties as horseradish..

Horseradish is an excellent addition to any type of meat, fatty fish (salmon, trout, eel), various snacks, etc. Adding lemon juice and sugar to horseradish will significantly improve the taste of the seasoning, and sour cream and apples will soften the pungency.

Horseradish is traditionally used for pickling cucumbers.

However, back to making the horseradish.

General rules for choosing a root and its preparation

If you decide to make a horseradish harvest for the winter, then it is worth considering a few general rules:

  • the optimal period for harvesting horseradish roots is considered late autumn, when the plant has time to fully ripen;
  • the roots should be fleshy, from 30 to 40 cm in length and 3-6 cm in diameter;
  • horseradish roots dry out quickly enough, so they must be stored in cold water for 3-6 hours;
  • chopped horseradish will not darken if you sprinkle it with a little lemon juice or vinegar;
  • Put the peeled horseradish roots in the freezer before chopping. This will help get rid of irritation of the mucous membrane of the eyes when preparing horseradish seasoning;
  • Store the remaining grated horseradish roots in a cool place in an airtight container and then use them for seasoning, diluting with water.

Traditional condiment recipe

To prepare the classic version of horseradish, you will need:

  • 1 kg of horseradish roots;
  • 3 tbsp. l. Sahara;
  • 1 tbsp. salt;
  • 1 cup boiling water;

Horseradish root can be grated, chopped with a blender or meat grinder.

If you use a meat grinder, do not forget to wrap the part from which the horseradish pulp comes out in a bag.

This will help relieve eye and nose irritation. At the end of cooking, pour a glass of boiling water into the resulting mass to get a mushy consistency.

Divide into sterilized small jars, dripping 1-2 drops of lemon juice into each, and place in a cold place for long-term storage. This seasoning is stored for about four months.

With tomatoes and garlic

If you want to add a special piquancy and pungency to the horseradish seasoning, then it is enough to add two ingredients.

Prepare the following foods in advance:

  • 1.5 kg of chopped horseradish;
  • 4 cloves of peeled garlic;
  • 3 tbsp Sahara;
  • 1.5 tbsp salt;
  • 1.5 kg of tomatoes.

In this recipe, all ingredients are ground at the same time. Next, add salt and sugar to the resulting mass of garlic, horseradish and tomatoes.

Horseradish prepared in this way will be sharper if it is infused in the refrigerator for about two days.

With beet juice

Beetroot juice will come to horseradish seasoning with a beautiful pink hue, which will give originality to the workpiece.

For the recipe you will need:

  • 400 g horseradish roots;
  • 150-200 g of water;
  • 150 g of vinegar with a consistency of 9%;
  • 1 tbsp salt;
  • 2 tbsp beet juice.

Thoroughly wash the horseradish roots under running cool water and chop.

Then you should fill the grated horseradish filled with boiling water with salt and sugar, leaving for 15 minutes to cool.

While the horseradish is cooling, you can make freshly squeezed beetroot juice. Add vinegar, the resulting beet juice to the cooled horseradish mass and mix thoroughly.

With apple

Horseradish-based apple sauce will impress lovers of meat dishes.

The list of required ingredients is as follows:

  • 100 g of chopped horseradish root;
  • half a glass of meat broth;
  • 1.5 tbsp extra virgin olive oil;
  • 1 green apple;
  • 1.5 tsp apple cider vinegar;
  • a bunch of parsley;
  • salt and sugar to taste.

First, mix the horseradish with the crushed apple and mix thoroughly until a homogeneous consistency is formed. Then add chopped parsley, vinegar and broth. Finally, season with olive oil and let it brew for about 2-4 hours.

This seasoning has a particularly mild taste and will appeal to those who prefer non-spicy sauces. Apples are the most frequent guests on our table and are used in different combinations, for example, when pickling cabbage or separately used dried and dried.

Homemade horseradish root seasoning will become an essential decoration for both everyday and festive tables.

Serve horseradish preparations in small sauce bowls, since the pungent smell can interrupt the taste of other dishes.

Possessing an original taste, horseradish seasoning is successfully combined with various dishes and adds a touch of piquancy to them.

Watch the video: How to make horseradish sauce from scratch (August 2022).