How to cook horseradish

The herbaceous perennial plant - horseradish (it was known by the Egyptians, ancient Romans and Greeks, and used 1,500 years before the new era as a spicy seasoning) is a relative of radish, watercress and mustard. The food is consumed by leaves (for canning vegetables), but more often roots, which are excavated in late autumn. Contains mineral substances (especially phosphorus, calcium, potassium), glycosides, vitamin C, phytoncides.

Horseradish has antimicrobial and diuretic properties. Regulates the activity of the gastrointestinal tract, increases appetite, stimulates the secretion of gastric juice. The mucous membranes of the stomach and intestines are irritating, so it is not recommended for acute conditions. Horseradish is useful in the treatment of malignant tumors, lungs, bronchi. Activates the functioning of the cardiovascular system. It is used as a component of a therapeutic diet.

It is applied externally (gruel, water infusion or juice) in the therapy of arthritis, radiculitis, inflammatory processes in the oral cavity. 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 pickling vegetables, in salads, in soups or as seasonings for chill, various meat or fish dishes. He gives the sharpness of a cold snack from tomatoes, which is popularly called "throat" or "horseradish". This dish is prepared from a tomato (6-10 parts), garlic (1 part) and horseradish (¼ of a piece). Everything is twisted and refilled with salt. It is stored in a dark, cold place. Served as a snack or cold sauce.

How to make a horse-radish? This article contains several useful recipes. All of them require the preparation of the root of this plant: it is washed, cleaned and grinded 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 sharp product, therefore, to soften and make it possible to eat, it is often diluted with fried vegetables, fruits, berries and their juices, mayonnaise or sour cream.

Recipe 1

How to cook horseradish with mayonnaise? Excellent seasoning for meat, you can add to soups, to fish. Ingredients:

• 100 g of crushed horseradish root;
• 200 g of mayonnaise any.

The ground root is mixed with mayonnaise. Packed in small glass jars and sealed. It is stored for a long time, without losing its vitality and nutritional value.

Recipe 2

This recipe describes how to make pickled horseradish . Ingredients:

• 150 g of crushed horseradish root;
• ¼ lemon (use the juice);
• ¼ cup of boiled water;
• 2 table spoons of vinegar 9%;
• 1 tablespoon of tea salt;
• 1 table spoon sugar.

The shredded horseradish root is mixed with lemon juice and water. They leave for a day. After that, season with vinegar, salt and sugar. Served as a seasoning for boiled or fried meat, as well as for smoked products.

Recipe 3

How to cook horseradish with an apple? The seasoning improves the flavor and aromatic qualities of different dishes. It is served to a chill, boiled veal tongue, sausages or fish. Ingredients:

• 3 tablespoons of grated horse radish;
• 60 ml of water;
• 4 the apples are cleaned, the core is removed and cut;
• 1 teaspoon lemon juice;
• 1 teaspoon of white sugar;
• ½ lemon (use grated zest);
• 1 tablespoon of tea butter.

Apples are put in a saucepan, poured with water, add lemon peel and sugar. Cook on low heat until soft. Cool down. Transfer apples to a blender and chop. Mix the mass with grated horseradish, lemon juice and butter. The sauce is served warm or chilled.

Recipe 4

How to cook horseradish for smoked products, boiled ham, boiled pork, grilled beef steak? Salad, prepared according to this recipe, is recommended in winter always to have in the refrigerator. For a liter of dish will require products:

• 4 horseradish roots with a diameter of 2 cm and a length of up to 30 cm;
• 2 table spoons of raw beets, grated on a small grater;
• 2 tablespoons chilled boiled water;
• ½ teaspoon of lemon juice;
• salt.

Grated horseradish roots are mixed with grated beets and water. It is left 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.