When I put the dish of this sauce on the table at Easter dinner, nearly my entire family swore they weren’t going to touch it. Some said they didn’t like beets, others that they didn’t like horseradish. After much convincing, they finally agreed to taste a small bite. And somehow, they all liked it!
Now, this stuff is still extremely strong, and a little goes a long way. My next couple posts will showcase a few ways you can put this to use in your kitchen! A few of my favorite ways to use it so far are:
- As a topping for roasted lamb or beef
- Mixed with sour cream and eaten with kielbasa on a roll
- Added to beef stroganoff
If you have never worked with fresh horseradish before, be careful! It could almost be classed as a chemical weapon if you breathe too much of it! When I opened the food processor I nearly died (ok, not literally) and had to leave the kitchen for a few minutes. So make sure you are doing this in a well-ventilated area. But the end result is totally worth it. Although, if you don’t want to deal with the fresh horseradish, you could buy raw canned horseradish, which is still strong but not quite as much work!
One final tip- you can grate the horseradish by hand, but unless you have lots of time and want to work on your arm muscles, I would recommend grating it in the food processor if you have one. Again, just be careful when opening it up afterwards so you don’t inhale too much horseradish!