I prefer the smaller roots which are tender with good flavor without the sinus clearing/eye watering properties of the large roots. Additionally, leaving larger roots behind ensures a horseradish harvest next year.
To grind, I recommend the use of a food processor. I've used a box grater but a processor grinds the woody roots finer and controls the odor.
|Horseradish is a perennial. Leaving a few roots will ensure next year's harvest.|
|This is about the size of roots I like to grind. The bigger the root the more heat.|
|Remove dirt and green tops from roots and peel using a vegetable peeler.|
| Coarsely chop roots and place in the bowl of a food processor. |
Adding a small amount of white vinegar will help the roots break down. Pulse a few times,
then let the processor run, stopping to scrape the sides occasionally.
|Process until root is finely chopped. Be careful when lifting the lid as ground horseradish|
emits strong vapors which can cause coughing and eye watering.
|Cover horseradish with white vinegar in a jar with a tight fitting lid.|
Store in refrigerator for up to a year.
Most of our processed 'radish goes into homemade horseradish sauce, which is a perfect accompaniment to roasted or grilled beef and pork, roasted vegetables and deep fried foods.
1/2 cup mayonnaise
1/2 cup sour cream
3-4 Tbsp ground horseradish, depending on taste
Salt & pepper to taste
Combine all ingredients in a small bowl. Enjoy!