Horeradish is, of course, a wonderful thing, but less is more.....enjoyable.
This is good stuff:
http://www.recipetips.com/recipe-cards/t--1774/horseradish-salad-dressing.asp
Every country has their own Horseradish,try the Japanese but the real Wassabi root is kind of expensive ,I love real horseradish on prime rib !
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Chrzan (Horseradish) Polish
Ciocia Martha Dankowska says that food processors will not work for this! They create a mushy effect. She suggests that you may want to grate the root on the back porch so as not to overcome the members of the household with its power.
RECIPE:
Grate horseradish root. Food processors will not work for this--they can't preserve the delicate balance between fine grating and excessive wateriness. Add some salt, some sugar (app. 4 T) and juice from 2 lemons. Add about 5 spoonfuls of boiling water. Place in a clean glass jar and store in refrigerator.
For Easter, most cooks add some beet juice to produce the pinkish color signifying the Lord's Passion.
This recipe produces 1 med. jar. Most cooks produce large batches.
INGREDIENTS:
1 horseradish root
salt to taste
sugar (app. 4 T)
boiling water (5 T)
Juice of 2 lemons
Beet juice
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Polish Horseradish with Beets ("Cwikla")
My mother always grated beets into her "chrzan" for color and a touch of sweetness. In fact, the first time I saw plain white horseradish, I thought it was something else entirely. One taste told me differently!
Makes about 3 cups
Prep Time: 30 minutes
Ingredients:
1 teaspoon white vinegar
1 teaspoon brown sugar
2 cups homemade horseradish
1/4 teaspoon salt
1 pound beets, cooked, peeled, cooled and grated or 1 (14-ounce) can prepared beets, drained and grated
Preparation:In a large bowl, mix together vinegar, brown sugar, horseradish and salt until well combined.
Add beets and mix thoroughly.
Pack into clean sterilized jars and store refrigerated for up to 2 weeks
