Best Prepared Horseradish Recipes

PREPARED HORSERADISH

Steps:

• Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and sugar.
• Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate. Prepared horseradish will keep up to 2 weeks.

PREPARED HORSERADISH

Steps:

• Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
• Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.

HOMEMADE PREPARED HOT HORSERADISH

Steps:

• Place diced horseradish in a food processor. Add a splash of cold water. Pulse on and off until mixture begins to blend.
• Scrape down sides of food processor container. The fumes are very strong, so keep your face away from the bowl and the room well ventilated!
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground.
• Wait 2 minutes before adding the vinegar and salt. Supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt.
• Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary.
• Transfer to airtight storage containers. Refrigerate.
• Note: The fumes produced by this process are very intense and will cause burning eyes and runny noses if you're not in a well-ventilated space.
• Note: If you don't have a food processor, you can use a heavy-duty blender but you'll need to add a bit more water for the initial blending step.

HOMEMADE PREPARED HOT HORSERADISH

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

BOILED CARROTS WITH PREPARED HORSERADISH

Steps:

• Cut 3 medium carrots into 1/4-inch thick rounds. Place in a small saucepan. Add water to cover, 1/2 teaspoon salt, and a grind or two of black pepper. Bring to boiling over high heat; boil until the carrots are tender-about 10 minutes. Drain in a colander and serve warm, with prepared horseradish on the side.

PREPARED HORSERADISH

Steps:

• Blend all ingredients in an electric food processor to the desired consistancy. Refrigerate in a tightly sealed jar.

PREPARED HORSERADISH

Steps:

• Peel and coarsely grate 1 pound fresh horseradish root. Combine grated horseradish, 2 tablespoons white wine vinegar, and 2 1/2 teaspoons kosher salt in a food processor; pulse 4 or 5 times, or until the horseradish begins to break down. Add 6 tablespoons more vinegar, a tablespoonful at a time, until mixture forms a coarse paste. Transfer mixture to a jar and refrigerate for up to 1 month.