You Got This Sweet And Spicy Root Veggie All Wrong
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@italicatx
Ok, horseradish isn’t something everyone jumps on, but that’s because they’ve probably never had it fresh. The kind of horseradish that we’re used to, is made by pickling grated horseradish in a mixture of vinegar and salt. Jarred pickled horseradish is extremely bitter and it’s not something people often flock to at the store. Fresh horseradish, on the other hand, deserves a spot in your fridge. The white, spicy root vegetable has a peppery and mustardy intensity to it. You can treat it like a block of parmesan cheese.
The best way to use fresh horseradish is to grate it over pasta dishes, mashed potatoes, meats, hearty soups and stews. It’ll add an unrivaled spicy, mustardy and sweet element to whatever you’re cooking. You can treat it like a substitute for a spicy grated cheese. You can also use it to infuse clear liquors like vodka when you’re making a Bloody Mary.
The best way to prepare horseradish root is to clean it thoroughly and peel it. You can shred it in a food processor, on a microplane or use a regular cheese grater and then sprinkle it over your meal. Once fresh horseradish is exposed to air or heat it begins to lose its pungency and it progressively becomes more bitter, so time is of the essence.
Horseradish is part of the same family as mustard, wasabi, broccoli and cabbage. On its own, the tubular vegetable doesn’t have its own aroma, but once you grate it, the enzymes start to break down and release mustard oils.
Don’t judge this veggie before you try it fresh. It’s an eye-opener.
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