Horseradish for Every Taste

Wonderful recipes bring out the best of the zesty horseradish root.

| May/June 2009

  • Horseradish root being sliced before processing.
    Slicing horseradish begins the process.
    iStockphoto.com/Lawrence Chien
  • Horseradish spices up snack spreads.
    Horseradish can spice up any snack spread.
    iStockphoto.com/Jill Chen
  • Potato cakes and horseradish is an interesting pairing.
    Potato cakes and horseradish makes an interesting pairing.
    iStockphoto.com/Mikhail Kokhanchikov
  • Horseradish and ham, a wonderful holiday dinner.
    Ham and horseradish make the perfect complements.
    iStockphoto.com/Eugene Bochkarev
  • Add a bit of fresh horseradish to your dill pickles.
    Add grated horseradish to your dill pickles.
    iStockphoto.com/Edyta Linek
  • Adding fresh horseradish to deviled eggs is a great combination.
    Spice up deviled eggs with a bit of freshly grated horseradish.
    iStockphoto.com/Lora Clark
  • Fresh horseradish root
    Fresh horseradish
    iStockphoto.com/Joselito Briones

  • Horseradish root being sliced before processing.
  • Horseradish spices up snack spreads.
  • Potato cakes and horseradish is an interesting pairing.
  • Horseradish and ham, a wonderful holiday dinner.
  • Add a bit of fresh horseradish to your dill pickles.
  • Adding fresh horseradish to deviled eggs is a great combination.
  • Fresh horseradish root

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

 






mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: October 13-14, 2018
Topeka, KS

Sit in on dozens of practical workshops from the leading authorities on modern homesteading, animal husbandry, gardening, real food and more!

LEARN MORE