I always found horseradish too strong until a friend introduced me to her dad’s creamy horseradish sauce. Since then, I have tried other recipes with horseradish and discovered a variety of tasty ways to use it.
Commercially prepared horseradish is about half the strength of freshly made horseradish.
It is a tapered light brown skinned root that hardly has any aroma until cut or grated. When cut, enzymes in the root break down to produce mustard oil, which is irritating to the sinuses and eyes. The flesh is a creamy white, but once grated, it must be immediately mixed in vinegar or the fibre will darken and lose its pungency.
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Nutritious pork packed with vitamins, essential minerals
Recipes for pork
HILL BILLIE’S HORSERADISH SAUCE
This is a delicious creamy condiment with a subtle horseradish zip that complements roast beef or steaks. It can also be used as a replacement for mayonnaise on sandwiches and salads, or in devilled eggs.
3/4 c. prepared white horseradish 175 mL
1/2 c. Miracle Whip salad dressing 125 mL
2 tbsp. sugar 30 mL
1/2 tsp. salt 2 mL
1/2 c. whipping cream 125 mL
Drain horseradish, add salad dressing, sugar and salt. Whip the cream and add to horseradish mixture.
Source: Daily Bread, A Celebration of Friendship, Food &Faith, Lannell Kleinsasser.
FLAVOURFUL DEVILLED EGGS
These devilled eggs have a sophisticated flavour. Serve them as appetizers, on a buffet table or pack with an ice pack for lunch.
6 hard-boiled eggs
2 tbsp. minced sweet onion 30 mL
2 tsp. sweet pickle relish, minced 10 mL
2 tsp. prepared yellow mustard 10 mL
2 tbsp. mayonnaise 30 mL
2 tsp. creamed 1horseradish sauce 0 mL h(
found in deli section) o
r replace mayonnaise and horseradish sauce with 3 tbsp. (45 mL) of Hill Billie’s horseradish sauce s
alt to taste
garnish with paprika or parsley or add slices of chives, olives or pimento
Peel and slice hard-boiled eggs in half lengthwise. Remove the egg yolks, place in a bowl and set the egg whites aside. Mash the egg yolks with a potato masher until crumbly.
Add the onion, relish, prepared mustard, mayonnaise, horseradish sauce and salt. Mix well until smooth and creamy. Pipe or spoon into egg white halves. Add garnish of choice.
Chill before serving.
Adapted from homecooking. about.com.
HORSERADISH BURGER SAUCE
1/2 c. reduced-fat sour 1cream 25 mL c
1 tbsp. fresh dill 15 mL or
1 tsp. dill weed 5 mL
1 tbsp. onion, finely 1chopped 5 mL c
1 tbsp. sweet pickle relish 15 mL
2 tsp. prepared 1horseradish 0 mL hIn a small bowl, combine the sour cream, dill, onion, relish and horseradish, cover and refrigerate. Serve on grilled burgers.
Source: www.tasteofhome.com.
MASHED POTATOES WITH SOUR CREAM &HORSERADISH
3 lb. potatoes
1.5 kg1 c. sour cream
250 mL1/4 c. prepared horseradish salt
60 mL1/3 c. chives, chopped
75 mL1. mLPeel and cube the potatoes and place in a large pot of boiling, salted water. Cover and cook for 20 minutes or until tender.
Drain water off the potatoes. Using a potato masher, mash the potatoes. Mix sour cream, horseradish, salt and half of the chopped chives together.
Fold into the potatoes until creamy. Turn into serving bowl and garnish with the remaining chives.
Adapted from www.epicurious.com.
TOASTED TOMATO SANDWICH
My sister-in-law, Mary-Ellen Pearson, had a wonderful tomato crop this year, which we all enjoyed. This is one of my favourite ways to eat them.
2 slices whole wheat or multi-grain bread
1 tomato
2 tsp. mayonnaise 10
mL or 2 tsp. Hill Bil e
horseradish sauce 10
mL salt and pepper to taste
Toast bread and spread on mayonnaise, or for zip, use a creamy horseradish sauce. Top with tomatoes. Add salt and pepper to taste. Serve with cucumber or carrot sticks.
GREEN TOMATOES AND FETA CHEESE
Our daughter-in-law, Lydia, shared this recipe from her family.
2 green tomatoes
1 tbsp. balsamic vinegar 15 mL
2 tbsp. feta cheescrumbled e, 30 led
Slice the tomatoes 1/4 inch (1/2 cm) thick. Place a small nonstick fry pan on medium heat and sprinkle the balsamic vinegar in the bottom of the pan.
Add the sliced tomatoes and sauté in the vinegar until the tomato slices begin to brown, then turn and lightly brown the other side.
Place on a serving plate and sprinkle with feta cheese. Serves two.
FRIED ZUCCHINI AND RIPE TOMATOES WITH FETA
Another fall favourite of mine is zucchini and tomatoes.
1 6 in. long zucchini 15
cm 2 –3 ripe tomatoes
1 tbsp. oil 15
mL salt and pepper to taste
2-3 tbsp. feta cheese 30 –45 mL
Cut the unpeeled zucchini into 1/4 inch (1/2 cm) thick slices. Place a nonstick fry pan on medium heat, add oil and sliced zucchini. Lightly brown both sides. Slice the tomatoes into 1/4 inch (1/2 cm) thick slices. Move the zucchini to the side of the pan and add the tomatoes. Cook briefly to brown a little on one side. Gently turn and cook slightly. Remove the tomatoes before they get soft and mushy. Place the zucchini in a row on a long serving dish. Add the tomato slices beside and sprinkle with feta cheese or creamy horseradish sau
Horseradish tips
•One tbsp. (15 mL) grated fresh horseradish = 2 tbsp. (30 mL) bottled prepared horseradish
•When serving horseradish, do not use silver because the horseradish will tarnish it.
•To retain the spicy zing of horseradish in cooked dishes, add it at the end of the cooking process, after the dish has been removed from the heat.
•For a pungent condiment to serve with pork, add 2 tbsp. (30 mL) of prepared horseradish to 1 c. (250 mL) applesauce.
e.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com .
