HORSERADISH
- Хрен
HORSERADISH Valuable for its white, fleshy, pungent roots which are grated, mixed with vinegar and used as a condiment for meat, oysters, fish, sauces, and in some kinds of pickle. Young tender leaves may be used in salad or greens.
horseradish (root) = German mustard
This is a very pungent brown root that's usually peeled and grated to make a condiment for meats. Its intense flavor and aroma dissipate quickly when exposed to air, so it should be grated just before serving or mixed with something sour (like vinegar, lemon juice, or beet juice) to lock in the heat. It's easiest to use a blender or food processor to grate it. Fresh horseradish is surprisingly potent, so make sure your kitchen is well ventilated, wear rubber gloves, and don't rub your eyes. Substitutes: wasabi OR horseradish sauce (not as potent as freshly grated horseradish, so use more.) OR black radish (salt, let stand for an hour, then rinse if serving raw) |
