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One Wild Root!
Cooking with Horseradish
By Donna Smith
"I like horseradish because of the way it takes your breath away and the bite it adds to some foods," says Stephen Cimo of Charlotte, N.C. "I mostly use it in homemade red cocktail sauce and sometimes mixed with a small amount of mayonnaise on sandwiches." Cimo's favorite recipe using horseradish is Horseradish Dill Pickles. These are a snap to make because you start with pre-made jarred pickles.
"My favorite use is to finely dice the root as you would a clove of garlic, then mix it with some mayonnaise, sour cream and lemon juice -- maybe throw in a little diced onion, and serve with corned beef," says Welsh. "We also serve it with fish and we make our own tarter sauce. [It's] the same basic recipe as with the corned beef, but add pickle relish."
"I adore horseradish with just about anything, with the possible exception of cereal," says Ellen Miele of Cherry Hill, N.J. Miele adds horseradish to drinks, soups, sauces and eggs. She uses it as a condiment on everything from oysters on the half shell to Welsh rabbit. "Horseradish can add complexity to a lackluster sauce, tang to a bland recipe, and seems to enhance and balance flavors in almost any savory preparation," she says.
Miele's favorite recipe, Lenny's Horseradish, combines beets with grated horseradish. "Before you start making faces, let me assure all the beet haters -- and you now who you are -- there is no 'beet' taste," says Miele. "They merely temper some of the fire of the horseradish and produce a gorgeous magenta color. It is so delicious I have eaten it with a spoon straight fromthe jar!"
