Horseradish is one of the most popular seasonings in Russian cuisine. It should be noted that, unlike hot pepper, this product does not have its own severity scale, since it does not affect the taste buds located on the tongue and lips, but on the entire region of the nasopharynx. That is why table horseradish with beets are often used to give taste to dishes without a characteristic odor, so as not to interrupt the aroma.
Also, this product is used as a substitute for Japanese wasabi sauce. To do this, it is tinted green and mixed with a small amount of mustard powder. However, with the general availability and ease of preparation, not every housewife knows how to make table horseradish, while preserving not only taste, but also useful qualities.
Ingredients
We will need :
- horseradish root - 300 g;
- vinegar - 50 g;
- small beets - 1 pc.
Preparation
First you need to rinse the horseradish roots well, cleaning them from the ground. Then with the help of a knife they remove the top layer. Simultaneously with this process, you need to boil a small beet and peel it.
Grinding
It should be noted that the root itself does not contain any pungency and odor. All these elements are released during the destruction of the internal structure of the fibers. That is why many instructions on how to cook table horseradish recommend using safety glasses and a mask when working with this product. The fact is that when horseradish is grinded in a meat grinder, it will release its active substances in such quantities that it will be difficult not only to look at the whole process, but also to breathe.
Taste balance and dressing
After grinding, many recipes telling how to cook table horseradish indicate that the seasoning is ready. However, after some time, such a product will lose its pleasant white color and turn brown. Also, a shift in taste will begin to appear in it. For example, the seasoning on top will be tasteless, and the bottom will be very sharp. To avoid this, the dish must be given a steady color and balanced substances that give bitterness. For this, the right recipes telling how to cook table horseradish suggest using vinegar and beet juice. For starters, season the color Beets are rubbed on a fine grater and squeezed through cheesecloth. The resulting juice is added to the finished horseradish and mixed. After that, vinegar is gradually added to the dish, making sure that it does not strongly affect the taste. This component will not only serve as a good diluent for creating balance, but also help the product last longer.
Storage and serving
After reviewing the recipe on how to cook table horseradish, we estimated that the whole process would take no more than an hour, and the result would be a delicious and fragrant seasoning that can be served with almost any dish. It is put on the table in a small saucepan or on a small saucer. However, it must be remembered that the longer the horseradish is open, the more active substances disappear from it. That is why it is recommended to store it in tightly closed containers and in a cool, dark place.