Horseradish for Every Taste

Enlarge Image Image Gallery Potato cakes and horseradish makes an interesting pairing. iStockphoto.com/Mikhail Kokhanchikov

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!

CRISPY POTATO CAKES WITH HORSERADISH 

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

From www.Horseradish.org

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.