If there’s a jar of prepared horseradish languishing in your fridge, try a few of these ideas:

Add to equal parts sour cream and mayonnaise to make a great sauce for beef (roasts, steaks, burgers) or poached salmon; mix with sour cream to top split pea soup.

Add to fish cakes and tuna salad; mix into mashed potatoes; mix into ground beef when making burgers; add a tablespoon or so when cooking a pot roast (the harshness cooks out and adds an almost sweet flavor, says coney with everything).

Here’s a source with more horseradish recipes than you could dream of.

If you’ve got some fresh horseradish root, fwilhelm says this German candied horseradish is wonderful with boiled beef:

Peel and julienne 120 grams (about 4 ounces) fresh horseradish root. Blanch in salt water for two to three minutes, then drain. Cook in 100 ml (about 1/2 cup) water with 75 grams (about 2 1/2 ounces) of sugar until liquid is almost evaporated. Add 50 ml (about 1/4 cup) of water and another 75 grams of sugar and continue to cook until horseradish is translucent. Add tarragon vinegar to taste.

Board Link: Horseradish

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