Recipies with horseradish
|Beef Tenderloin Medallions with Caramelized Onions and Port Sauce||Easy||169.1||Cabernet-Sauvignon||Saveurs du Monde|
|Cocktail sauce||Easy||153.9||Saveurs du Monde|
|Cucumber Terrine with Horseradish and Large Grain Caviar||Easy||60.4||Zinfandel||Saveurs du Monde|
|Horseradish Cream Sauce||Easy||198.2||Zinfandel||Saveurs du Monde|
|Horseradish Cream Sauce - To accompany grilled beef or fish||Easy||246.7||Sangiovese||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
16th century: horse, meaning "strong," + radish (from Latin radix, "root").
Similarly, the German word Meerrettich literally means "more radish," referring to the strong flavor of horseradish as compared to the garden-variety radish (Raphananus sativus).
Horseradish is a large herbaceous plant that grows 40 to 80 cm (16 to 32") high, a member of the Cruciferae family, originally from Eastern Europe, grown for its hot-flavored root used primarily as a condiment. It contains the same compound (sinigrin) as black mustard. Horseradish has very large lanceolate, often notched, leaves, 10 to 30 cm (4 to 12").
In Alsatian, the word Meeratisch means "sea root," because popular history says that this peppery root was taken along on ships in the Middle Ages to combat scurvy, thanks to its high vitamin C content. Horseradish is often called garden penicillin. Besides its significant vitamin C level - comparable to that of a lemon - horseradish is rich in vitamins B1, B2 and B6 and in minerals (magnesium, calcium, phosphorus, iron...).
It possesses antibiotic substances (allicin and sinigrin), promotes digestion and blood circulation, strengthens immune defenses and offers protection from chills. For this reason horseradish is popular in many cold-winter countries. Applied externally, it relieves rheumatism and eases insect bites: the same principle as a mustard plaster.
The English and Germans are great lovers of horseradish. They are fond of pairing its piquant flavor with cold meats and roastbeef. Be aware that horseradish should be consumed fresh, grated at the last moment. It doesn't stand up to cooking, which robs it of all its character.
Horseradish will keep for three weeks in the refrigerator, whole or grated. Simply wrap it well.
It freezes very well.
- Peel with a vegetable peeler.
- Remove any overly fibrous parts.
- Immediately grate the horseradish, place it into a bowl or jar with a little vinegar or lemon juice to prevent it from oxidizing - as with potatoes that blacken quickly if not cooked immediately. But since horseradish root is usually grated raw and not cooked, it's necessary to add an antioxidant. Add a pinch of salt and sugar to the white vinegar.
Enjoying - A match made in heaven
- To give character to remoulade or tartare sauce
- To flavor cream, vinegar or plain mayonnaise
- To accompany fish, white meats and poultry.