Horseradish for Every Taste

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

| May/June 2009

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.





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