Fresh Horseradish
If you’ve got horseradish growing on your land, you will always have horseradish. Like comfrey, it’s often found around old farmsteads and the distinctive plants tend to thrive forever!
The good news, or further good news ,is that once the ground is soft ( we also call this MUD SEASON in Maine) you can dig some of it up, wash it and bring it into your kitchen to grind. If you haven’t any on your property, it can be found as an early offering at a farm stand.
Preparing fresh horseradish is easy. I prefer to make it in small quantities and more often. Using fresh horseradish will improve so many things you already love. Trust me.
INGREDIENTS
- 4 OZ HORSERADISH ROOT.
- 2 TB. WATER, OR AS NEEDED
- 1 TB WHITE VINEGAR, MORE AS NEEDED
- A PINCH OF SEA SALT
METHOD with food processor
- SCRUB THE ROOT AND DRY IT.
- USE A PEELER TO PEEL THE ROOT.
- DICE INTO LARGE PIECES.
- PULSE, ADDING WATER TO PROCESS, UNTIL WELL GROUND. ( KEEP THIS AWAY FROM YOUR EYES!)
- ADD THE VINEGAR AND SALT AND MIX WELL.
- STORE IN A TIGHTLY COVERED CONTAINER . THIS WILL KEEP A LONG WHILE.
TIPS: WHEN USING, I OFTEN SQUEEZE SOME OF THE WATER OUT THROUGH A SIEVE SO AS NOT TO GET WATERY COCKTAIL SAUCE, FOR EXAMPLE.
This fresh horseradish will take your Sunday Bloody to the next level….Enjoy responsibly!
