Along with coriander, nettle, horehound and lettuce, horseradish is one of the five bitter herbs of the Passover. As the flavor is overpowering, use sparingly, and use it fresh rather than reconstituted if possible. You may grate peeled fresh root into lemon or vinegar.
Horseradish is prized for use with beef and other fatty meats; in cocktail sauces and potato salad; or with cold meats, fish and shell fish.
Armoracia rusticana, a perennial growing to 2 feet, is propagated from pieces of root and demands rich, moist soil. You may store roots in moist sand for winter use.
To prepare dried ground root: soak 1 tablespoon of dried horseradish in 2 tablespoons of water and add 1/2 cup heavy cream.
Bring to a boil in a heavy pot: 6 cups of water
Put in: 3 pounds of stewing beef in one piece
Bring to a boil and skim the pot. Add:
1 onion stuck with three cloves
1 bay leaf
1/2 cup sliced carrots
1/2 cup sliced celery with leaves
1 teaspoon salt
(1 sliced turnip)
Cover and simmer the meat until tender, 3 to 4 hours. Drain and reserve the stock.
1/4 cup butter
Brown lightly in the butter:
1/4 cup chopped onions
Stir in slowly 2 cups of the degreased stock.
Season the sauce with:
2 Tablespoons horseradish
(Vinegar or lemon juice - optional)
If using prepared horseradish, use less vinegar or lemon juice.
Season to taste.
Cut the meat into thin slices against the grain and reheat very briefly in the hot gravy. Garnish with parsley.
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