Fresh horseradish adds a zing and a zest to many recipes, and it’s not as difficult as you might think.
For various web sources, here are a few additional recipes – there are a number of great recipes in Recipe Box: Hot and Herbal Horseradish (May/June 2009) by Diane Hawkes – for your recipe collection. Enjoy!
By Peggy Trowbridge Filippone, About.com
Fresh horseradish gives extra zing to potato cakes seasoned with chives and served with sour cream. These are not overly spicy because the cooking process mellows out the horseradish.
Prep Time: 20 minutes
Cook Time: 45 minutes
3 baking potatoes, scrubbed clean
1 medium onion, grated
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely grated fresh horseradish (use microplane)
1/2 teaspoon lemon zest (use microplane)
1/4 cup chopped fresh chopped chives
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 tablespoons vegetable or olive oil
2 tablespoons butter
Salt to taste
Sour cream for accompaniment
Boil whole potatoes for 5 minutes. Let cool, then peel and coarsely grate.
Toss grated potatoes, onions and flour in large bowl to mix well. Stir in eggs, horseradish, lemon zest, chives, salt and pepper until well-combined.
Heat olive oil and butter in large, heavy non-stick skillet over medium-high heat until hot. Spoon about 2 tablespoons of mixture into hot oil for each cake. Fry about 4 minutes each side until nicely browned. Drain on paper towels. (You will need to fry the potato pancakes in batches.)
Season cakes with additional salt, if desired, and serve with dollop of sour cream. Yields 4 to 6 servings.
BACON HORSERADISH CRESCENT SQUARES
2 cans (8 ounces each) refrigerated crescent rolls
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup salad dressing
1 large egg
1 or 2 tablespoons grated horseradish, according to taste preferences
1 1/2 cups shredded sharp cheddar cheese
8 ounces bacon cooked crisp, cooled and crumbled
1/2 cup diced tomatoes
1/4 cup diced green bell peppers
1/4 teaspoon coarse grind black pepper
Heat oven to 375°F. Unroll and place crescent dough in 10-by-15-by-1-inch jelly roll pan. Press down to seal all seams.
In medium-size bowl, mix together soup, salad dressing and egg. Spread evenly on crescent dough. Sprinkle remaining ingredients, in order listed, evenly over top.
Bake 15 to 18 minutes, or until crescent dough is golden brown. Remove from oven; let cool 15 minutes. Cut into 12 equal squares.
From Simply Recipes, SimplyRecipes.com
3 tablespoons freshly prepared horseradish
1/4 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1 tablespoon chopped chives or greens of green onion
Mix ingredients together. Serve as a sauce for steak or pork. Yields about 1/2 cup.
1/4 teaspoon celery seed
Pinch chili powder
1/2 teaspoon paprika
Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl.
To yolks, add mayonnaise, mustard and blend together. Add remaining ingredients to combine.
Spoon approximately 1 tablespoon yolk mixture into each egg half. Sprinkle lightly with chili powder and paprika. Garnish with a sprig of parsley.
To prepare fresh horseradish, visit Global Gourmet’s website, or Elise.com.
A coupleother websites offer more recipes:
Cooks.com: horseradish, horse radish, grated horseradish