members recipes

How to Prepare Horseradish

Added by kye in france | Thu 19 Feb 2009 @ 12:43

Report recipe
Print
Send to a friend

Ingredients
* 8-10-inch long piece of horseradish root
* 2 Tbsp water
* 1 Tbsp white vinegar
* Pinch salt

Method
Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

* Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.

*Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.

* Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.

tried this recipe or a similar one? share your tips...

1. by Carol Keen on Fri 15 Oct 2010 @ 08:31

we live in france and miss horseradish very much, but I dont know what radish to yous if i make it, I have found a lot of long black ones and white ones but dont know if they are right.

2. by Ilaria on Thu 04 Mar 2010 @ 19:11

This is exactly how my grandfather prepares it (he's from Tuscany but we live in Veneto)! Only he doesn't have a food processor and he grinds it by hand...it's a nightmare!

3. by Martha Rosemberg on Thu 19 Feb 2009 @ 13:32

I know how to prepare horseradish Jewish style. Instead of the water you add some cooked beet and, only if necessary, some of the liquid where the beets were cooked.