Fresh Horseradish

We will probably regret having planted the horseradish but in the meanwhile, we enjoying delicious homemade sauce. Well, they were just a few innocent slices of root left in ground to overwinter. Digging the soil to plant peas on Saint Patrick’s Day, we found great long runners of horseradish root rapidly making their way toward the wetter end of the planting bed, easily 3-4 feet north of the source, a few spiky gray green leaves sticking up like a cowlick from a woody head at the top of a long root. The young roots were yanked out and ground up to make fresh horseradish sauce, no peeling necessary. I think we better dig a couple of the big roots too or we’ll become overrun.

Root slices (or cubes if using a larger root) are ground in a food processor with a couple teaspoons of cold water. I let it sit for a few minutes to gain a little heat and added a splash of white vinegar and a pinch of salt to neutralize it.  If you have any left over, store it in an airtight jar in the refrigerator. 

If you are going to make a real batch, it’s best to guard yourself from the fumes and flying roots when they’re grated. Pretty noxious stuff. I’ve read recommendations for doing this entirely outdoors, wearing goggles or sunglasses, and I can see why. My little roots were pretty pungent so a big one would really pack a punch

Categories: PreservingTags:

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