Horseradish has many health-giving qualities. It’s antibiotic and has vitamin C and calcium. A member of the mustard family (sharing lineage with its gentler cousins, kale, cauliflower, Brussels sprouts, and the common radish) it is cultivated for its thick, fleshy white roots. The bite and aroma of the horseradish root come from its volatile oils, which are almost absent until it is grated.
Grate horseradish in a place with plenty of ventilation. Vinegar tames the bite so pour a bit of clear vinegar over it right after grating. If you wait a few minutes for the oils to develop, and then put the vinegar on, it can be pretty pungent. The leaves are edible, too, with less of a bite. Put young leaves into stir fry, soups, and salads.
SISTER LIZZIE’S HORSERADISH CARROTS
This is a recipe I’ve taught for years and everyone loves it. Adapted from a Shaker cookbook, this is a recipe I’ve taught for years. Everyone loves it.
1 pound carrots (7-8 nice size ones) peeled and cut into thin strips
2 tablespoons minced onion
2 tablespoons grated horseradish
1/2 cup real mayonnaise
Salt and pepper to taste
1/4 cup water
1/2 cup Panko breadcrumbs
2 tablespoons butter, melted
Preheat oven to 375°F.
Steam carrots until barely tender. In fact, they should still have a crunch to them. Drain and put into small sprayed casserole.
Mix onion, horseradish, mayonnaise, salt, pepper, and water, pour over carrots.
Mix Panko and butter, sprinkle over carrot mixture. Bake, uncovered, about 20 minutes or until golden on top and carrots are tender.
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