Horsing Around With Horseradish

Confess, when you buy too much horseradish you always buy too much. Doesn’t everyone? It so doesn’t matter if you’ve opened just one jar of the ready made stuff or purchased one big honking hunk of root, there’s always leftovers. You can, of course, dump the unused portion in the closest garbage receptacle OR, if you’re like me, you can utilize it in a bunch of different recipes that can take ho hum fare and turn it into to fantastic food that just happens to pack a kick.

            The sharp and pungent flavor and aroma of horseradish is released when the root is grated or ground. The root contains volatile oils which are released when the root is grated.

            To keep the heat in your fresh horseradish keep it stored in the refrigerator. Horseradish loses its pungency very shortly after it’s ground and as it’s cooked so grind it just before you need it and add it to the end of the cooking process. For me, I say, grinding horseradish is much like chopping onions, the fumes can be overpowering. If you use a food processor, turn your head away as you remove the top after processing. The ready made stuff comes in the red (colored with beet juice) or white varieties and can run the gamut from sweet to lightening hot. The prepared processed stuff usually has vinegar as part of the ingredients. Vinegar stops the chemical reaction that releases the heat and stabilizes the heat and flavor levels. The amount of heat is determined when the vinegar is added to the freshly ground horseradish. To keep the flavor mild add the vinegar is added immediately.

Fresh horseradish root is available year-round but prime time is spring. Look for roots that are firm, and don’t have mold or soft or green spots. Avoid roots that look shriveled and dry or have begun to sprout. Use a vegetable peeler to remove the outer layer before grating. You can grate it by hand or in a food processor or blender (I always add a little water to the blender or food processor to help with the consistency). A good rule of thumb is to add 2 to 3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated horseradish. If you are looking for a mild horseradish add the vinegar immediately. If you’re looking for a kick in the kisser kind of flavor wait 3 or 4 minutes before adding the vinegar.




3 to 4 cups shredded red cabbage

2 to 3 green apples, chopped

3 carrots, grated

1/2 to 2/3 cup golden raisins

1 cup sour cream or mayonnaise (or 1/2 cup each)

1 tablespoon sugar

3 tablespoons  prepared or fresh ground horseradish

salt and pepper to taste


In a large bowl combine the cabbage, carrots, raisins and apple. In another bowl combine the sour cream (or mayonnaise), horseradish, sugar, salt and pepper and mix until blended. Pour the mixture over cabbage and apple mixture and mix to coat. Cover and chill for at least for an hour. Serves 6 to 8.




1 cup mayonnaise

3 tablespoons prepared white horseradish or fresh grated

1 tablespoon vinegar

2 teaspoons sugar

3/4 teaspoon salt

1/2 teaspoon ground white pepper

1/3 cup chopped red onion

1/2 cup sliced black olives

4 to 5 slices cooked bacon, crumbled

3 pounds baby red potatoes


In a large pan of boiling water cook the potatoes until just done but not too soft. Cool and cut into quarters. In a large bowl whisk together the mayonnaise, horseradish, vinegar, sugar, salt, and pepper until smooth. Add the onions, black olives, bacon and potatoes. Stir to coat. Cover and refrigerate for at least 2 hours. Serves 8 to 10 as a side dish.


Submitted by Cameron Trent Indianapolis IN



Great with chicken, fish or chips


4 pears, chopped
2 tablespoons grated fresh or prepared white horseradish
1 red onion, finely chopped
2 tablespoons oil
1 tablespoon rice wine vinegar or white wine
3 tablespoons green onions, finely chopped

1 tablespoon chopped fresh parsley
Salt and pepper to taste


Cut the pear into small cubes. In a bowl combine all the ingredients and mix to combine. Season with salt and pepper. Refrigerate for at least 45 minutes before serving.  Makes 3 cups



1 pound asparagus, trimmed
2 large portabella mushrooms, sliced

5 zucchini cut into rounds

2 red peppers cut into chunks

1 cauliflower cut into small flowerettes
2 teaspoons minced garlic
1 1/4 cup liquid (milk or vegetable or chicken broth)
2 teaspoon chopped garlic
1/2 to 1 teaspoon salt
2 tablespoons prepared or fresh horseradish
1 teaspoon basil
1/8 teaspoon pepper
2 teaspoons potato or corn starch dissolved in 2 tablespoons water

Preheat the oven to 400. Place the cauliflower pieces in a glass bowl with 3 tablespoons of water. Cover with plastic wrap and microwave them for 4  minutes. Drain them and set them aside. Grease a baking pan and place the cauliflower, asparagus, zucchini, red pepper and mushrooms on the baking sheet. Toss with the garlic and roast, stirring every 5 minutes, for 10-15 minutes, until asparagus are just starting to brown. Remove to a serving dish.

While the vegetables are roasting, make the sauce: Heat the liquid in a saucepan and add the 1 teaspoon garlic, salt, horseradish, basil, and pepper. Cook, stirring, until mixture boils. Add the potato starch/water mixture, and stir until thickened. Pour over the vegetable mixture, toss to coat and serve. Serves 6 to 8


Submitted by Jody Jefferson Novi MI




5 cups roasted cauliflower (2 large cauliflower cut up)
5 cups chicken or vegetable broth
1 red pepper
1 onion, diced
1 to 2 larger potatoes, cut into chunks
5 cloves of garlic, minced
olive oil
salt and pepper

1 to 3 tablespoons ground horseradish (or prepared white)

2 to 4 tablespoon sour cream (optional)


Preheat oven to 400. Place the cut up cauliflower and place it on a greased cookie sheet with sides. Drizzle a little olive oil over the top and season with a little salt and pepper. Roast for about 30 to 40 minutes.  In 4 quart pot combine the onion, garlic and red pepper and saute it in about 2 tablespoons olive oil. Add the broth and potato, cook until potatoes are tender. About 20 minutes.  Cool slightly and then either us a blender, food processor or immersion blender to puree the soup. I usually do this in 3 or 4 batches. Add the sour cream and horseradish to taste. Season with salt and pepper.   Serves 6


11/4 to 1 1/2 lbs shrimp
1/2 to 1 lb crabmeat, flakes (imitation works fine)
4 tablespoons butter or margarine
2 tablespoons prepared red or white horseradish
1/2 to 3/4 cup white wine
11/2 teaspoon basil
1 teaspoon minced garlic

1 teaspoon thyme
1 to 2 teaspoons black pepper (more to taste if you  like)
 1 cup diced green onions

4 cups cooked rice

In large saucepan combine the margarine, horseradish, wine, basil, garlic and thyme. Simmer for a minute or two. Add the shrimp and crabmeat and cook until the shrimp is bright pink. Add the crab and cook for 1 minutes, then remove the mixture from the heat, add the green onions and mix well. Serve over rice. Serves 5. This recipe can be doubled or tripled


Modified from Horseradish.org



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