A herbaceous perennial plant - horseradish (it was known by the Egyptians, the ancient Romans and Greeks, and was used as a spicy seasoning one and a half thousand years before the new era) is a relative of radish, watercress and mustard. Leaves are used as food (for preserving vegetables), but more often roots, which are dug up in late autumn. Contains minerals (especially phosphorus, calcium, potassium), glycosides, vitamin C, volatile.
Horseradish has antimicrobial and diuretic properties. Regulates the gastrointestinal tract, increases appetite, stimulates the secretion of gastric juice. The mucous membranes of the stomach and intestines are irritating, therefore it is not recommended for use in acute conditions. Horseradish is useful in the treatment of malignant tumors, lungs, bronchi. It activates the functioning of the cardiovascular system. Used as part of a therapeutic diet.
It is used externally (gruel, water infusion or juice) in the treatment of arthritis, radiculitis, inflammatory processes in the oral cavity. It can be prescribed for injuries, including sports. How to cook horseradish - it depends on the purpose of the product (used in food or as a medicine).
It is widely used for salting vegetables, in salads, in soups or as seasonings for jellied meat, various meat or fish dishes. He gives spicy cold appetizer of tomatoes, which is popularly called "throat" or "horseradish." This dish is made from tomato (6-10 parts), garlic (1 part) and horseradish (¼ part). Everything is twisted, seasoned with salt. It is stored in a dark, cold place. Served as an appetizer or cold sauce.
How to make horseradish? This article provides some useful recipes. All of them require the preparation of the root of this plant: it is washed, cleaned and ground on a grater, meat grinder or in a blender. Performing these operations, you need to protect the mucous membranes of the eyes and nose. Horseradish is a very spicy product, so to soften and make it possible to eat, it is often diluted with grated vegetables, fruits, berries and their juices, mayonnaise or sour cream.
Recipe 1
How to cook horseradish with mayonnaise? Excellent seasoning for meat, can be added to soups, to fish. Ingredients:
- 100 g chopped horseradish root;
- 200 g of any mayonnaise.
The crushed root is mixed with mayonnaise. Packed in small glass jars and tightly closed. It is stored for a long time, without losing its severity and its nutritional value.
Recipe 2
This recipe describes how to cook pickled horseradish . Ingredients:
- 150 g of crushed horseradish root;
- ¼ lemon (use juice);
- ¼ cup boiled water;
- 2 tablespoons 9% vinegar;
- 1 teaspoon of salt;
- 1 tablespoon of sugar.
The crushed horseradish root is mixed with lemon juice and water. Set aside for a day. After that, season with vinegar, salt and sugar. Served as a seasoning for boiled or fried meat, as well as smoked meats.
Recipe 3
How to cook horseradish with apple? Seasoning improves the taste and aromatic qualities of different dishes. It is served with aspic, boiled veal tongue, sausages or fish. Ingredients:
- 3 tablespoons grated horseradish root;
- 60 ml of water;
- 4 apples peel, core and chop;
- 1 teaspoon lemon juice;
- 1 teaspoon of white sugar;
- ½ lemon (use grated zest);
- 1 teaspoon butter.
Apples are placed in a saucepan, poured with water, lemon zest and sugar are added. Cook over low heat until tender. Cool down. Transfer apples to a blender and chop. The mass is mixed with grated horseradish, lemon juice and oil. The sauce is served warm or chilled.
Recipe 4
How to cook horseradish for smoked meats, boiled ham, boiled pork, grilled beef steak? Salad prepared according to this recipe is recommended to always be kept in the refrigerator in the winter. For a liter of food you will need products:
- 4 horseradish roots with a diameter of 2 cm and a length of 30 cm;
- 2 tablespoons of raw beets, grated on a fine grater;
- 2 tablespoons chilled boiled water;
- ½ teaspoon of lemon juice
- salt.
Grated horseradish roots are mixed with grated beets and water. Set aside for a day, after which citric acid and salt are added. If the seasoning is very thick, then it is diluted with chilled boiled water. Store in a dark, cold place.