Best Fresh Horseradish Recipes

FRESH BEET HORSERADISH

Steps:

• Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
• Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
• Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE

Steps:

• Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
• Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
• Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
• Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
• Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
• Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

EASY PRIME RIB WITH FRESH HORSERADISH SAUCE

Steps:

• Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat.
• At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve.
• Preheat the oven to 225 degrees F. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs.
• Roast until an instant-read thermometer inserted into the center of the prime rib registers 125 degrees F, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour.
• Increase the oven temperature to 500 degrees F. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes.
• Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef's knife and then slice the meat across the grain.
• Serve with the crispy herbs, horseradish sauce and flaky sea salt.

FRESH RED HORSERADISH SAUCE

Steps:

• Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week.

FRESH HORSERADISH HOT STUFF

Steps:

• Place 3 ice cubes in a food processor.
• Remove peel with a sharp knife or vegetable peeler.
• Cut into pieces the size of the ice cubes and rinse.
• Placing root in food processor with salt and pulse till fine.
• Add chilled water only if needed. I try not to because I don`t like it watered down.
• Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend.
• If the heat is not desired go ahead and add the vinegar without waiting.
• Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.

FRESH HORSERADISH SAUCE

Steps:

• Finely shred the horseradish root. It may make your eyes water like onions do!
• Add remaining ingredients to bowl and mix well.
• Funnel into clean 1/2 pint jars and cover with caps.
• Will keep in refrigerator for one year.

GRILLED TUNA WITH FRESH HORSERADISH

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate. Lightly oil steaks with vegetable oil.
• Stir soy sauce, rice vinegar, horseradish, cherry tomatoes, and hot chile paste in a bowl until well combined. Let sit for 20 minutes.
• Place steaks over hottest part of the grill and cook for 3 minutes per side. Transfer to a plate. Spoon soy sauce mixture over steaks and garnish with green onion.

BEEF TENDERLOIN WITH FRESH HERBS AND HORSERADISH

Steps:

• In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).
• Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
• Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
• Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.

EMERIL'S BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST

Steps:

• Preheat the oven to 400 degrees F.
• Rub the tenderloin with the oil and Emeril's Original Essence. Heat a saute pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat.
• Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard.
• Combine the horseradish, black pepper, garlic, and salt in a small mixing bowl. Using your hands, press the horseradish mixture over the mustard on the top and sides of the tenderloin. You may have to roll the tenderloin several times to make it all stick. Set it on the prepared rack.
• Roast the tenderloin for about 30 minutes for rare (120 to 125 degrees F on an instant meat thermometer) and about 35 minutes for medium-rare (130 to 140 degrees F on an instant meat thermometer).
• Remove from the oven and rest for 15 minutes before slicing.
• Drizzle the beef with the Worcestershire sauce and Port Wine reduction.

OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS

Steps:

• Preheat oven to 375 degrees F.
• Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

FRESH BEET HORSERADISH FOR GEFILTE FISH

Steps:

• Scrub beets and trim stems to 1/2 inch. Place beets in a medium saucepan and add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high and cook at a gentle boil until beets are tender when pierced with a small, sharp knife, about 45 minutes. Remove heat, drain, and set beets aside until cook enough to handle.
• Meanwhile, grate horseradish on the medium-size holes of a box grater. Place horseradish in a small bowl and stir in vinegar, salt, and sugar.
• Peel beets and grate on the medium-size holes of the box grater. Add to horseradish mixture, stirring well to combine. Keep covered to preserve flavor and refrigerate until needed.

BEEF STEW WITH FRESH HORSERADISH

Steps:

• In large stockpot, cook bacon over medium heat, stirring occasionally, until the bacon just turns crisp and brown, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels.
• Pat beef dry with paper towels, then season generously with salt and pepper. Heat pot over high heat and cook the meat in batches to avoid crowding the pot, leaving ample room between pieces, and turn it as it cooks so that all sides are browned. Each batch should take a total of 3 to 4 minutes; as soon as it's ready, transfer the batch to a large bowl and then continue with the next one. You may need to add more fat if the pot becomes too dry during cooking. Once all of the meat has been cooked, pour off the fat and reserve. Pour in 1 cup stock, and bring to a boil over high heat. Deglaze pot, scraping up browned bits from the bottom. Pour this over the meat in the bowl.
• Add olive oil to pot over low heat. Add chopped onion and cook until translucent, about 3 minutes. Add garlic, and cook, stirring, until fragrant. Stir in the mushrooms and cook until they begin to soften, about 2 minutes. (If the bottom of the pot is turning too dark, or the onions begin to stick, stir in about 1/4 cup stock.)
• Once the vegetables have softened, stir in the flour and mustard, and cook, stirring, 1 minute. Pour in 2 cups stock. Return the beef to the pot, along with any juices that have accumulated in the bowl. Pour in 2 cups red wine. Add the herbs and bring the liquid to a full boil before reducing the heat so the stew is at a simmer. Cover pot, and simmer until the meat is tender (it should pull apart easily with a fork), about 1
• Put the potatoes and cipollini onions in the pot. If necessary add more stock so everything is covered for even cooking. Simmer, partially covered, until potatoes are just tender when pierced with a knife, about 25 minutes. You'll need to give the pot a good stir every now and then. Once the vegetables are tender, stir in the lardons.
• Stir together the grated horseradish and vinegar. Place egg noodles in wide shallow bowls, then ladle the stew on top and garnish with carrots, the horseradish mixture, and dill.

FRESH HORSERADISH WITH BEETS

Steps:

• Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Add next 3 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.

HORSERADISH MADE WITH BEETS --FRESH--

Steps:

• Over medium flame heat vinegar, salt and sugar just to dissolve the sugar.
• Remove from heat and add cold water.
• In a food processor with metal blade add horseradish and beets.
• Add vinegar mixture to help process.
• If you need to add more vinegar so that the horseradish and beets are well chopped and blended into a fine mixture.
• Jar and store horseradish in clean glass jars with a tight fitting lids in the refrigerator.
• The more you open the jars the weaker it becomes.

FRESH HORSERADISH

Steps:

• Pare horseradish root and cut into small pieces. Process finely in food processor (you may have to do this in batches).
• Mix the ground horseradish root with vinegar, wine, sugar and salt to taste. The fresher the mixture the hotter it will be. For mellower flavor, cover tightly with plastic wrap and refrigerate for a day or two.

GEFILTE FISH WITH FRESH BEET HORSERADISH

Steps:

• Peel and coarsely chop 2 of the onions, and cut the fish into 3-inch pieces. Place half the fish and half the chopped onions in the bowl of a food processor, and process until smooth, about 1 1/2 minutes, scraping the sides of the bowl down 2 to 3 times. Transfer mixture to a large bowl. Repeat process with the remaining onions and fish, and add to the first batch. (If your fishmonger ground the fish, chop onions, process to a coarse puree, and stir into the fish.) To the fish and onions, add salt, sugar, and matzo meal, and mix well with a wooden spoon.
• Add eggs and water, and mix to combine. Refrigerate mixture until cold and firm, about 2 hours.
• Meanwhile, cut fish bones into 3-inch pieces, and place in a 6 1/2-quart stockpot. Cut remaining onion, 2 carrots, and celery in half, and place in stockpot. Add cloves, 2 dill sprigs, and 1 1/2 quarts water to barely cover bones and vegetables. Bring liquid to a boil, reduce heat, and let simmer for about 35 minutes, skimming off the fat that rises to the surface as necessary.
• Remove broth from heat, and strain liquid through a cheesecloth-lined sieve, pressing down on and then discarding solids. Rinse and dry stockpot, and return broth to pot. Set aside.
• Remove fish mixture from refrigerator. Wet hands with cold water, and form 2 heaping tablespoons of mixture into an oval shape. Place on a clean plate. Wet hands as necessary and continue until all of the mixture is used up, making 36 to 40 ovals.
• Return broth to heat, and bring to a simmer over medium low. Cut 2 carrots into 1/4-inch-thick rounds, and add to the broth. Carefully add fish, cover, and simmer over very low heat until fish is firm and opaque at the center, 20 minutes.
• Remove fish from broth with a slotted spoon, and arrange in a single layer in Pyrex baking dishes. Strain broth through a sieve lined with cheesecloth, discarding carrots. Pour strained broth over fish. Cover, and place in refrigerator overnight, allowing the stock to jell.
• Prepare an ice-water bath: Fill a large bowl with cold water and ice. Cut remaining carrots into 3-inch matchsticks. Bring a small saucepan of water to a boil, add salt and carrots, and cook until just tender, about 30 seconds. Transfer carrots to ice-water bath for 1 minute. Drain in a colander, transfer to a small bowl, cover, and refrigerate until ready to serve fish.
• Remove fish from refrigerator. To serve, arrange 2 pieces of fish and a spoonful of jellied broth on 1 large or 2 small radicchio leaves on each plate. Divide the carrot matchsticks among the plates, and garnish each with a sprig of dill. Pass horseradish on the side.

SMASHED TURNIPS WITH FRESH HORSERADISH

Steps:

• Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.
• Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

ROASTED BONE MARROW WITH FRESH HORSERADISH GREMOLATA

Steps:

• Place bones in a bowl with ice water, and refrigerate overnight, changing water once.
• Preheat oven to 450 degrees. Drain bones, and pat dry. Stand bones upright on a rimmed baking sheet, and roast until marrow is slightly puffed and warmed through, 20 to 25 minutes.
• Make the gremolata: Combine parsley, horseradish, and lemon zest in a small bowl. Stir in lemon juice and oil. Sprinkle marrow with salt, and serve immediately with baguette and horseradish gremolata.

HOW TO MAKE FRESH HORSERADISH

Steps:

• 1. Purchase horseradish. OR If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) (Don't plant it unless you want to keep it forever.) The plant itself, once established, propagates with tubers, and is very hardy. Wear gloves when hndling horseradish. Remove the leaves from the root and rinse the dirt off of the root.
• 2. Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces. Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine. Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.
• 3. Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.

NEW POTATOES WITH FRESH HORSERADISH SAUCE (VEGAN)

Steps:

• NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
• In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
• Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
• Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
• Adjust seasoning. Garnish with fresh chives. Serve hot.