Preparing Horseradish

20120105-233344.jpg

This is the second year I’ve harvested horseradish, which is ready after the leaves have died back in winter. I had to dig and pull out the roots from the ground. Some of it was a twisted mass but I found a few long shoots to work with.

After cleaning off dirt and peeling the root, I shredded it into a bowl. It is pungent and kind of sweet smelling. I added sour cream and a little white vinegar to make a horseradish sauce to serve with beef on Christmas. It is pretty simple to make and fresh horseradish has more bite.

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Spam Protection by WP-SpamFree