Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Prepared Horseradish

Posted by Caveman Cooking on March 26, 2010

Prepared Horseradish
With Passover quickly approaching, we are sharing a few recipes that we will be contributing to Cavemom’s Sedar.

INGREDIENTS

3 Cups Fresh Horseradish
1 1/2 Cup Vinegar
1/2 tsp. Kosher Salt
4 tsp. sugar

RECIPE

Peel and chop three cups worth of fresh horseradish root. Place into blender or food processor with fine chop attachment.
Chopped Horseradish Root

Add vinegar, sugar, and salt to blender. Process ingredients until pureed.
Prepared Horseradish Ingredients In Blender

With a rubber spatula, spoon mixture into airtight container.
HINT: Keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you! 😉
Spooning Prepared Horseradish Into Bowl

Cover mixture and refrigerate until ready for use. May be refrigerated up to 30 days.
NOTE: This stuff is the real deal! It is kind of strong, but goooood!! This makes a great base for a creamed horseradish sauce for prime-rib or other roast beef dish … just add sour cream. It’s also good for spicing up a cocktail sauce or added to a soup/broth.
NOTE 2: If you prefer the “red horseradish”, just boil 3 medium beets until soft, peel completely, and add them to the pureeing process above.
Prepared Horseradish

Prep Time = 20 minutes
Cook Time = n/a
Makes 4 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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4 Responses to “Prepared Horseradish”

  1. who knew… interesting recipe. i eat maybe 1/4 cup a year, so i don;t see myself making this, but a fun read and informative

  2. Chris said

    My eyes are burning from just reading this post:) I’ve never made it myself but know I know I am going to have to for the next ribeye roast I make.

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