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Foods -- General

How do you prepare horseradish?

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To use the root, scrub with a stiff brush and peel, trimming off any rough spots. Do this in a well-ventilated area. The roots may be grated or cut into cubes and put through a food processor or blender with vinegar. Excess unpeeled root may be stored tightly wrapped in the refrigerator. Horseradish relish: 1 cup grated horseradish root, 1/2 cup white vinegar, and 1/4-teaspoon salt. Combine ingredients. Pack into clean jars, seal tightly and store in the refrigerator. Yield: about 1 cup. (One reference states that the time you add the vinegar is critical to the "hotness" of the sauce. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. For a milder flavor, the vinegar is added immediately after grinding. For a hotter sauce, wait three minutes before adding vinegar.)

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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