Horseradish for Every Taste

Wonderful recipes bring out the best of the zesty horseradish root.
Compiled by the Grit staff
May/June 2009
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Horseradish can spice up any snack spread. Chen

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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,
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.





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,


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 cup horseradish root, cut into 1/2 inch cubes
3/4 cup white vinegar
1 to 2 tablespoons sugar
1/4 teaspoon salt
Put all ingredients into blender, cover and process until finely grated. Yields about 1 1/2 cups.





1/2 pound crabmeat (or imitation), cut up
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon mustard
1 teaspoon horse radish
1 1/2 teaspoons dried minced onion
1 tablespoon chopped fresh parsley
Dash garlic powder
Blend together all ingredients and refrigerate. Make about 6 hours before serving. Can be served with crackers or vegetables.



From, submitted by CM


3 tablespoons butter
2 tablespoons flour
1 cup chicken broth
Salt and pepper to taste
1 teaspoon chopped onion
1 teaspoon mustard
1 teaspoon grated horseradish
Freshly squeezed lemon juice
2 tablespoons heavy cream
Melt butter, add flour, mixing well, then moisten with chicken broth, beating with whisk until mixture is smooth. Add salt and touch of pepper, onion, mustard and grated horseradish.
Cook together for 20 minutes gently, then strain and add lemon juice and cream, gradually.
Usually served with hamburger, steak or meatballs.





5 1/2 to 6 pounds fully cooked boneless ham, cut into 1/4 inch slices and tied
Whole cloves
1 cup brown sugar, packed
1/3 cup horseradish
1/4 cup lemon juice
Heat oven to 325°F. Place ham on rack in shallow roasting pan. Insert cloves in ham. Bake 1 to 1 1/2 hours. In small saucepan, stir together remaining ingredients; heat to boiling. Increase oven temperature to 400 degrees. Pour horseradish glaze over ham. Bake 15 minutes longer, basting occasionally with glaze. Yields 10 servings. Ask your meat retailer to cut the ham, reassemble and tie with cord.



From, submitted by CM


4 ounces grated horseradish
2 ounces confectioner’s sugar
Pinch of sea salt
4 ounces fresh breadcrumbs
1 1/2 cups light cream
1 teaspoon white or cider vinegar
Combine horseradish, sugar and salt. Stir in breadcrumbs. Pour in cream and mix well until combined. Refrigerate until cold.
Just before serving, stir in vinegar.
Serve cold with hot roast beef or as a sandwich spread with sliced roast beef.
Variation: Substitute lemon juice for vinegar. Replace light cream with yogurt, sour cream, or creme fraiche.



From, submitted by CM


6 hard cooked eggs
1/4 cup mayonnaise or Miracle Whip
1 teaspoon Dijon mustard
1 tablespoon fresh parsley
1 tablespoon scallions, minced
1 small jalapeno pepper
1/4 cup shredded cheddar cheese
1/2 teaspoon cilantro (optional)
Pinch cayenne pepper
1/4 teaspoon salt
1/2 teaspoon horseradish, grated
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

A coupleother websites offer more recipes: horseradishhorse radishgrated horseradish 

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