Horseradish food

Horseradish, an often underestimated ingredient, can transform a simple dish into a memorable gastronomic experience. We start by carefully peeling the horseradish, removing the outer skin with a sharp knife. Once peeled, the horseradish is cut into two or four pieces, depending on its thickness, so that it cooks evenly. We place it in a pot with cold water and a teaspoon of salt, then let it boil for about 40-50 minutes. The horseradish is ready when it becomes soft, but do not overdo the cooking time, as its characteristic flavor may diminish.

After the horseradish has boiled, we remove it from the pot and place it in a strainer, allowing it to cool. If you want to speed up the process, you can pour a stream of cold water over it. Once cooled, it is time to turn it into a fine paste using a meat grinder. This step will release all the intense flavors of the horseradish and prepare the base of our sauce.

In a saucepan, we add a little oil, and then we start preparing a roux. We sprinkle the flour into the hot oil and stir constantly until the mixture turns golden, being careful not to burn it. Then, we gradually pour in the buttermilk, stirring continuously to avoid lumps. Finally, we add the chopped horseradish, mix well, and season with salt to taste. We let the sauce simmer on low heat for about five minutes, allowing the flavors to blend harmoniously.

It is important not to let the sauce become too thick, as it will continue to thicken as it cools. Once the sauce is cooked, we add the sour cream and turn off the heat, stirring well to achieve a creamy and smooth texture.

This horseradish sauce is perfect to be served alongside roasted meat, meatballs, or schnitzels, adding an extra layer of flavor to every dish. We recommend pairing it with a fresh green salad, with onions and cucumbers, to complete the meal with a crunchy and refreshing contrast. Thus, you will have a delicious and balanced combination that will delight the taste buds of any food lover. Enjoy every bite!

 Ingredients: 500 g horseradish, 500 ml buttermilk, 2 tablespoons sour cream, oil, flour, salt

 Tags:  milk flour oil sour cream vegetarian recipes