Horseradish for Every Taste

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.

Bake 15 to 18 minutes, or until crescent dough is golden brown. Remove from oven; let cool 15 minutes. Cut into 12 equal squares.

HORSERADISH SAUCE

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.

HORSERADISH

From Cooks.com

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.

CRAB SPREAD

From Cooks.com

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.

HORSERADISH MUSTARD SAUCE

From Cooks.com, 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.

BAKED HAM WITH HORSERADISH GLAZE

From Cooks.com

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.

HORSERADISH SAUCE

From Cooks.com, 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.

SPICY DEVILED EGGS

From Cooks.com, 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 Elise.com.

A coupleother websites offer more recipes:

Horseradish.org

Cooks.com: horseradish, horse radish, grated horseradish