Condiments
sharp grated horseradish-root condiment
living kitchen tradition
Horseradish root, sharpness, vinegar, Easter, eggs, meat, pickled cucumbers, sauces
Grated horseradish, Horseradish sauce
A sharp table condiment
The Universal Lithuanian Encyclopedia describes horseradish as a plant whose grated rhizomes are used with meat, eggs, and in sauces. On the Lithuanian table, horseradish is especially visible with Easter foods.
The sharpness appears when the root is crushed, so freshly grated horseradish is strongest.
What it is eaten with
Horseradish goes with boiled eggs, saltiena, ham, sausages, roasted meat, fish, and beets.
Sour cream, apple, or beets can soften its heat and give another color.
Horseradish in fermented foods
Horseradish leaves and roots are often added to fermenting cucumbers. They give aroma and help preserve a firmer vegetable character.
This shows that horseradish is not only a sauce but also an ingredient in preservation cooking.
Use with care
Horseradish is very sharp. Large amounts can irritate, so it should be used as a condiment, not as the main food.
Sensitive eaters may prefer a milder sour cream or apple version.
Recipe
How to prepare grated horseradish
Horseradish is sharpest when freshly grated. Vinegar or lemon juice helps stabilize the flavor, while sour cream or apple softens it.
Ingredients
- 200 g horseradish root
- 3 tbsp water
- 2 tbsp vinegar or lemon juice
- 0.5 tsp salt
- 1 tsp sugar
- Sour cream or grated apple for a milder version
Method
- Peel the horseradish root and soak briefly in cold water.
- Grate finely or chop in an electric processor.
- Immediately mix with water, vinegar, salt, and sugar.
- For a milder version, mix in sour cream or grated apple.
- Store tightly covered in the refrigerator.
Notes
Grating horseradish strongly irritates the eyes; work in a well-ventilated place.
Large amounts may irritate a sensitive stomach.
