Label
All
0
Clear all filters

Prepared Horseradish

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Before the advent of the electric blender and the food processor, grating horseradish was a weepy job. Even so, good cooks thought it worthwhile to prepare this condiment from scratch. Made fresh, it has a firmer texture and is immeasurably more flavorful and pungent than the bottled product.

Preparing horseradish is the work of only a few minutes, so don’t make too much at a time, lest it lose its character. The unused part of a fresh horseradish root will keep for some time in a p

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title