In a small bowl, whisk together the yogurt, sour cream, horseradish, green onion, mayonnaise, salt and pepper until well combined. Cover and chill until serving.
Cook mixed vegetables according to package directions; drain and chill.
Meanwhile, combine mayonnaise or salad dressing, milk, horseradish, dry mustard, and pepper. Stir until smooth. Cover and chill.
Just before serving, combine mixed vegetables and mayonnaise mixture.
Drain horseradish in a strainer.
I push down with my knuckles to remove excess liquid.
Combine with remaining ingredients& mix well.
To prepare the fresh horseradish --
Wash and peel a
n grated cheese and add horseradish, then use an immersion blender
Cover the rye bread with the sliced roast beef and top with remoulade. On one side of the remoulade place pickled cucumbers and on the other side fried onions. Top with horseradish, cress and tomato concasse.
Remoulade is easy made by washing the sauce of piccalilli, chop the remaining vegetables and mix them with a good quality mayonnaise.
ool for a moment & add Horseradish, Old Bay, Garlic Powder & Hot
ender.
Add salt, pepper, horseradish and parsley.
In medium
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
Adjust seasoning. Garnish with fresh chives. Serve hot.
Fish preparation:
Mince fish in a food processor (do not puree).
Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice.
Horseradish sauce:
Mix all the ingredients together.
Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours).
Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc).
Have the mixture and the cuke cold.
Preheat oven to 425 degrees F.
Spray broiler pan with Pam and then place salmon skin side down (no need to turn this salmon) on the broiler rack. Sprinkle with salt and pepper and then cover the salmon with the horseradish and then the panko. Spray with Pam.
Bake for 10-15 minutes.
Preheat broiler and broil fish for a few minutes or until the breadcrumbs brown.
he butter with the garlic, horseradish, thyme, rosemary and sage and
In small pan, cook bacon until lightly browned but not crisp, approx 3 minute
Coarsely grate potatoes into large bowl.
Add the bacon, cheese, oats, salmon, horseradish, and salt & pepper.
Add egg and stir to bind together.
Form into 8 small potato cakes and dust with flour.
The recipe does not call for them to be pan fried, however my sister did.
About 5-10 min each side, then served with sauce.
Whisk the horseradish, mustard, garlic, olive oil and
easpoons curry powder.
For Horseradish Sauce: Add 1 teaspoon prepared
ish.
Combine the yogurt, horseradish and chives in a small
In a medium saucepan over medium heat, stir together first five ingredients.
Bring to a boil but stir frequently.
Once sauce boils, remove from heat.
Pour into a heat proof bowl and refrigerate for 1 hour.
This can be made ahead which makes this recipe very nice.
It can be refrigerated up to three days.
Place cream cheese on a nice appetizer plate and top with Cranberry-Horseradish Sauce.
On side of cream cheese, place fresh rosemary sprigs and fresh cranberries.
Serve with assorted crackers.
Cut tops off tomatoes and scoop out pulp (keep the pulp to use in another recipe).
Invert tomato shells on paper towels to drain.
Combine cream cheese, horseradish, and bacon bits; beat at medium speed until light and fluffy.
Spoon or pipe the mixture into tomato shells.
Stir 1T of the lemon juice into the grated horseradish (to stop it going brown). If using prepared horseradish skip this step.
Grate the apple & mix with the horseradish and the remaining 1T of lemon juice.
Add salt & sugar to taste & leave to stand for 10 minutes.
Lightly beat the double cream & fold in the sour cream until combined.
Mix this into the horseradish mixture & serve.