Horseradish isn’t going to be featured on any of the colored pages of a seed catalog. BUT…what it lacks in elegance, it compensates for in culinary *Chef’s Kiss*. Some of our CSA customers this week asked How do I prepare it? What can I make with it?
We hope to answer these questions by sharing some tips and a simple recipe (a creamy Polish-style horseradish and beet relish known as ćwikła z chrzanem). It was a staple at my old-world family table (and I still love it!)
Why Grow — and Eat — Horseradish?
Horseradish (Armoracia rusticana) is a hardy perennial with deep roots in European cuisine and folk medicine. It grows vigorously in cool climates like ours. Once it’s established, it comes each year with little fuss.
The root’s signature flavor (okay, heat) comes from allyl isothiocyanate. This is the same compound that gives mustard and wasabi their punch, too. It’s a little nose-clearing. People have loved it for centuries because it tastes amazing with roasted meats. But, the kicker is that it has the added benefit of being a cold and sniffle chaser. I think of it as a homestead companion. (Our horseradish grows next to our rhubarb and it’s so, so easy to grow!)
Preparing Fresh Horseradish at Home
If you’ve never worked with raw horseradish, here’s how to tame this unruly root:
- Scrub and Peel: Rinse thoroughly to remove all the soil. Use a sharp peeler or paring knife to remove the tough outer layer.
- Grate Carefully: Grate finely using a box grater or food processor. Be forewarned…the fumes are something else! Good ventilation and maybe a pair of goggles are wouldn’t be overkill. haha. Okay, maybe in our house.
- Preserve the Kick: The root’s heat peaks quickly after your done grating, then it fades as quickly as it came. To stabilize the flavor and keep it bright, mix the fresh gratings with a little white vinegar or lemon juice right away. This is what the roots look like.
My Family Recipe for Creamy Polish Horseradish-Beet Relish (Ćwikła)
One of my favorite ways to serve horseradish is in this Polish-style relish. It pairs beautifully with roasted meats, smoked fish, or simply good bread and butter. We had to have it with ham sandwiches on a good crispy rye bread. YUM!!!
Ingredients
- 2 medium beets, cooked, peeled, and finely grated
- 1/2 cup freshly grated horseradish root
- 1–2 tablespoons white vinegar or fresh lemon juice
- 1/4 teaspoon sugar (optional, to mellow the sharpness)
- Pinch of salt
- 2–4 tablespoons sour cream (optional, for a creamy version)
Directions
- Combine the grated beets and horseradish in a bowl.
- Add vinegar or lemon juice gradually, tasting as you go. I think this balances the pungency and keeps the mixture bright.
- Stir in a pinch of sugar and salt. For a gentler relish, fold in sour cream to taste. (ALSO YUM!)
- Store in a clean jar in the fridge. It’s delicious fresh but develops even more character after a day or two.
If you make ćwikła, or discover another horseradish creation you love, I’d love to hear about it. Share your stories in the comments below or stop by the farmstand to swap recipes. From our fields to your kitchen, happy grating! This is what it looks like if you blend alot.
This is what it looks like if you do a more rustic chop.
ENJOY~
Leave a Reply