HORSERADISH
A miracle root that enhances flavor of meats and stimulates digestion: horseradish. You may know it from the very many "wasabe" products available from your grocer. I remember it from childhood: first as the most excellent sandwich topper, and the reason to flee the house when gandpa was grating horseradish...
Horseradish comes from the Far East, but it is now available all around. It is very easy to grow, and you may find it in the wild. Horseradish root is our Gringo response to those jalapeno and other hot peppers of the south - it is hot!
It is great for you - contains lots of vitamin C and is anti-bacterial and anti-viral. Add it to all kinds of meats or fish and you'll save any meal that went wrong.
In cuisine it is often added to sauces, mayo or salads. Keep in mind that boiling kills vitamin C, same goes for storing it too long - so eat fresh and in abundance!
You will cry and love it: horseradish is served grated, and grating causes crying (perfect for actors to act out a scene where profuse crying is required). When my grandpa was making horseradish in the house it was a sign to flee!
Here's how to prepare it. I call this recipe: JackSmak.
Ingredients:
- Horseradish root
- Lemon, 1-2
Optional:
- White wine
- Sour cream
- Sugar
Preparation:
Scrape or peel the root. Grate it - the finer the grating the stronger the taste. Add juice from 1 or 2 lemons (you may also use juicy limes). If it is still too dry for you - add more lemon juice, or white wine (or add it to taste). Add sour cream to make it creamy.
Lots of folks like to add grated apples to make it less potent. Grated beets with horseradish are an absolute must on a Christmas table in Eastern Europe.
Enjoy.
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