Horseradish is recommended to be eaten with cold appetizers, meat and fish dishes, and vegetable salads too.
Finely chopped leaves have a pronounced aroma and a specific taste. This seasoning also harmonizes with cold soups: okroshka and botvinya. And
making horseradish
holds a special place on the list of culinary delights. When we cook at home, horseradish leaves are used for canning cucumbers and tomatoes. Horseradish is added to
marinades
, because this plant has the strongest antiseptic properties. A small piece of this seasoning will save
horseradish dishes
from spoilage and the appearance of mold, while improving the taste. This seasoning is used to salt
zucchini
, and the roots in
recipes with horseradish
are recommended for use when fermenting cabbage.
The pungent taste of horseradish is explained by the presence of mustard oil. It is released when this plant is chopped and ground. The sharpness of this seasoning can be softened with honey, lemon juice, nuts or raw grated beets.
When cooking dishes with horseradish, you need to remember that this is a very spicy product. Eaten in large amounts, it can cause stomach irritation. So it is better not to get too carried away with this product and to observe the proportions when adding this seasoning to dishes, and sometimes to reduce the horseradish content.
In order to have this seasoning on hand all year round, it is recommended to prepare horseradish powder in advance. To do this, wash the roots of the plant, shred them and dry them in the oven. Then grind the horseradish or crush it in a mortar. It is recommended to store the seasoning in a closed container, preferably a glass one. Before adding horseradish powder to dishes, it will need to be diluted with hot water and then cooled. This lets you preserve the most valuable properties of this seasoning throughout the year.
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