Horseradish

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Horseradish

 

http://www.melissas.com/catalog/index.cfm?Product_id=234 & Info=YES

 

A member of the cruciferae family, which includes cabbage, mustard,

turnip, and radish, horseradish, is a perennial plant that can grow

up to 3 feet in height. Its thick, knobby, hotly pungent root is

usually ready for harvest after the second or third year of growth.

Left underground until autumn, horseradish reaches its peak of flavor

when the weather turns crisply cold.

 

The color of parsnips, horseradish can grow to 20 inches in length

and 3 inches in diameter. The outer peel is tough and wrinkled, but

the inside flesh is snow white and creamy, containing an essential

oil similar to the one in mustard, imparting the characteristic hot

flavor. When buying horseradish, look for a firm root, with uniform

color.

 

Fresh horseradish will keep, refrigerated, for several weeks. For

best results, wrap the root in a damp paper towel, place in a plastic

bag, and store in the vegetable crisper. Once grated, horseradish can

be frozen and will keep for a long time. When grated and pickled in

vinegar, horseradish will keep, refrigerated, for as long as 6

months.

 

While it can be finely minced to warm up salads, dressings, soups and

sandwich fillings; it can also be julienned to liven up stews with

potato, beet, turnip or parsnips, even grated to spice up applesauce,

I think I'll stick to tradition and go with the basic preparation for

the Passover Seder.

 

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HORSERADISH ROOT

 

Horseradish, (one of the five bitter herbs of the Jewish Passover) is

grown mainly for its large, white, hot and spicy flavored roots.

Although its spiky green leaves can be used in salads, this root

vegetable is usually crushed or grated and made into a sauce to be

served with fish or meat. A native of southeast Europe and western

Asia, Horseradish now can be found growing in other parts of Europe

and in the United States.

Fresh Horseradish is available from Melissa's in several sizes. All

5# units include easy-to-read PLU's and are a part of the Melissa's

 

Waterproof Tag

Program. Our 12/3 oz. units are topped with recipe header cards and

include UPC. Cross merchandise Melissa's Horseradish with tomatoes,

cucumbers, mushrooms and onions to increase your produce sales!

 

Seasonality: Available year-round.

 

Selection & Storage: When selecting Melissa's Horseradish look for

well-formed, similarly shaped roots. Horseradish should be hard and

free of soft spots or sprouts. Wrap in a damp paper towel to store,

place in a plastic bag and refrigerate for several weeks. Note:

Horseradish can develop soft or moldy spots without affecting the

quality of the root itself. This is a natural characteristic of

Horseradish and should simply be removed by scraping off.

 

Display: Display on a refrigerated racks with fresh chilies or other

roots from Melissa's such as parsley root, celery root and carrots.

 

Preparation: Horseradish should be scrubbed with a brush under

running water, prior to use. Peel before using or grate with a sharp

metal grater in the desired amount.

 

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Creamy Apple-Horseradish Dip

 

http://www.veganchef.com/creamyapple.htm

 

1/3 cup walnuts

4 apples, peeled and cored

2 T. lemon juice

2/3 cup plain soy yogurt

2-3 T. prepared horseradish, to taste

salt and pepper, to taste

 

In a non-stick skillet, place the walnuts, and cook over medium heat

for 3-4 minutes or until lightly toasted and fragrant. Remove from

pan and set aside to cool. Meanwhile, grate the apples into a bowl,

drizzle them with the lemon juice, and toss well to prevent the

apples from turning brown. When the walnuts are cool, place them in a

blender or food processor, and finely grind them. Add the walnuts and

remaining ingredients to the grated apple and stir well to combine.

Taste, season with a little salt and pepper, and add more horseradish

if desired. Transfer the dip to a glass bowl. Serve with crackers,

chips, sliced bread, or an assortment of raw vegetables.

Yield: 2 Cups

 

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Creamy Horseradish Dip with Raw Vegetables

by Mark Foy

 

http://www.vitalita.com/ATasteOfVitalityA/ATasteOfVitalityA24.html

 

Makes 24 servings.

Preparation Time: 20 minutes

 

Notes: - This dip is very low in fat. If you wanted it to have a

richer mouth feel, add more nayonaise.

- The serving size shown applies when this dish is being served as an

appetizer. If this is served as a greater part of a meal, it may not

make as many servings.

 

INGREDIENTS

 

DIP

12 1/3 ounces tofu, low-fat silken

4 tablespoons horseradish, blended/jarred

1 teaspoon nayonaise vegi dressing

(or other vegan mayonnaise)

1/2 teaspoon sea salt

 

1/4 cup green onions, chopped fine

(about 2 stalks)

 

DIPPERS

2 cups cauliflower florets

(about 1/2 head)

2 cups broccoli florets

1 cup broccoli stalks, peeled

(from 1 bunch of broccoli)

6 celery stalks

4 carrots

DIRECTIONS

 

DIP

Blend together the tofu, horseradish, vegan mayonnaise, and salt.

Fold in green onions. Chill dip.

DIPPERS

Cut dipping vegetables into dipping-size pieces.

Serve vegetables with dip.

1 Serving = 1.5 Tablespoons

 

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