reas of the root. ***The amout of horseradish that you use
-inch length of a horseradish root as you would a potato
nd set aside.
Scrape horseradish root well to remove any blemishes
eserve 3/4 cup for horseradish sauce; cool.
For horseradish sauce; make a
Peel the horseradish root and cut it into several
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.
Finely shred the horseradish root. It may make your eyes water like onions do!
Add remaining ingredients to bowl and mix well.
Funnel into clean 1/2 pint jars and cover with caps.
Will keep in refrigerator for one year.
Mix horseradish root, lemon juice, vinegar, salt, sugar, cayenne and onion juice.
Chill.
Just before serving, fold this mixture into whipped cream.
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Whip 1 1/3 cups heavy cream with 1 tablespoons sugar until stiff.
Fold in 5 tablespoons grated peeled fresh horseradish root.
EDIUM heat in a microwave for 6 to 7 minutes, or
ix them together with the horseradish root.
Add the remaining ingredients
ubes and rinse.
Placing root in food processor with salt
Mix together all ingredients until well combined.
Pace into a clean, sterilized pint jar.
Store refrigerated for up to 2 weeks.
Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
Drain and let cool.
Peel the beets, quarter and add to the food processor.
Whirl until a desired consistency is reached.
Add to the horseradish; stir well.
Add sugar, salt and vinegar according to taste.
Check for taste after two days; relish develops best flavor after about a week.
Keep covered in the refrigerator.
alt are dissolved.
Add horseradish and return to a boil
ore than 1 time through for each type of potato).
ff).
Stir in the horseradish and keep warm until ready
t 220 C / 425 F for 15 minutes. Lower the heat
ucumbers in ice cold water for 2 to 3 hours.