How much do you like horseradish?
First of all - horseradish is part of the mustard family. Usually harvested each spring and fall for its white-fleshed roots. Horseradish packs quite a bit of heat - but it’s not until the oils are released during grating that you will find that out! The fumes can knock your socks off!!
The best way around that - buy it already jarred at the supermarket. It comes “cream-style” and “prepared”.
Cream-style usually consists of horseradish, cream, oil and spices while prepared is usually horseradish mixed with vinegar salt and maybe sugar.
Are you brave enough to make your own? WEAR GLOVES and peel away the outer layer using your veggie peeler or paring knife. If you are really brave you can grate it yourself but a food processor will also do the trick. Remember - the finer it is ground - the more intense the flavor.
If using your processor, cut your horseradish into chunks and add a bit of water; pulse to desired consistency and drain off water.
There is so much you can do with horseradish! Here’s a few from my collection: