Job:07-61264 Title:RacePoint - Herb and Spice Companion
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Job:07-61264 Title:RacePoint - Herb and Spice Companion
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(Text)COmmON KITCHEN HERBS- 59 –
Care: Weed regularly. Carefully keep track of all root
bits in the garden while you harvest, as any strays will
likely lead to new plants and an ever-growing horserad-
ish patch. It will continue to grow every year until you
completely pull up and dispose of the roots.Keep It Fresh
Fresh-cut horseradish root will stay edible for about one to two weeks in a zip-tight
plastic bag in the refrigerator. If you’re growing horseradish in your garden, you can
store a whole uncut root in dry sand to maintain a supply through the winter; keep it
in a cool, dark spot in your house. For longer freshness, freeze grated horseradish in
ice-cube trays or small containers for up to six months (see instructions on page 19).
Homemade horseradish sauce will keep in a sealed jar in the refrigerator for about
four to six weeks. Check for color and odor to make sure it’s still fresh.In the Kitchen
Dishes: Sauces, dips, dressings, marinades, soups, salads
Prep: If you’re peeling and preparing your own horseradish, be aware that the odor is
intense and gets even more so as it’s grated. Open up your kitchen windows to provide
some ventilation. Scrub your horseradish root completely clean, then peel and cut into
chunks. To protect your eyes and nos-
trils, opt for a food processor rather than
grating the root on your own—the task
will be less arduous and your senses will
thank you (no tears or sniffles!). Combine
with distilled vinegar or lemon juice to
preserve the flavor then stir into any dish,
or prepare a sauce with sour cream, may-
onnaise, or spreadable cheeses.
Serve: A perfect winter herb, horse-
radish will turn up the heat on any dish
and complement most meats and cold-
weather vegetables. It’s also used as a
zesty sandwich spread, as a frequent
addition to Ukrainian and Polish borscht
(beet soup), and as a spicy kicker in
Bloody Marys. Try it with the food pair-
ings to the left for a germ-fighting,
cold-kicking meal.SUBSTITUTIONS
- Ginger
- Mustard
- Wasabi
PAIRINGS
Fruits and Vegetables:
beets, broccoli, cabbage, carrots,
cauliflower, celery, endive,
lemon, lettuce, onions, parsnips,
potatoes, tomatoes, turnips
Proteins: beef, cheeses, chicken,
eggs, fish and seafood, ham,
sausages
Seasonings: cayenne, celery
seed, dill, fennel, garlic, lemon
juice, mustard, paprika, parsley,
Worcestershire sauceJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:58
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:5961264 - Herb and Spice Companion_001-145.indd 59 3/7/15 5:12 pm