Availability, Selection, Storage, and Preparation

Horseradish roots are available year round but are plentiful during the fall and early spring. Buy roots that are hard avoiding sprouting, greenish tinges, blemishes, and shriveling.

Store these roots in plastic bags and refrigerate up to a week or freeze grated root in an airtight container for several months. Scrub the root and peel the brown skin. Finely grate or food process the root.

Spice up Your 5 to 9 A Day Plan with Horseradish!

• Use horseradish as you would ground black pepper.
• Grate fresh horseradish on your vegetable side dishes, seafood, and meats.
• Stir grated horseradish into your favorite mashed root vegetables.
• Add this root to spice up your soups and stews.

Recipes

Horseradish Root, Carrot and Apple Salad
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Chef Andrew Faulkner for Melissa’s World Variety Produce

Ingredients

2½ cups carrots, coarsely grated
3 whole apples, coarsely grated
½ cup sour cream, fat free
2 Tbsp horseradish root, peeled and finely grated
2 Tbsp parsley, fresh, chopped
1 tsp lemon juice, fresh
1 tsp sugar

In a bowl stir together the carrots, the apples, peeled and coarsely grated, the sour cream, the horseradish to taste, the parsley, the lemon juice, the sugar, and salt and pepper to taste, cover, and chill the salad for 1 hour, or until cold.
Can be prepared in 45 minutes or less but requires additional unattended time.

Nutritional analysis per serving: Calories 80, Protein 2g, Fat 0g, Percent Calories From Fat 4%, Cholesterol 2mg, Carbohydrates 19g, Fiber 3g, Sodium 36mg.

Mashed Potatoes with Fresh Horseradish
Makes 8 servings
Each serving equals one 5 A Day serving
Source: Melissa’s World Variety Produce

Ingredients

2 lbs potatoes, washed, with skins left on
½ tsp salt
½ tsp thyme
¾ cup Half and Half cream, fat free
3 Tbsp unsalted butter
¼ lb horseradish root, peeled and cut into 3 inch pieces
¼ tsp black pepper

In a large pot, combine 2 quarts cold water and salt. Bring to a boil over high heat. Add potatoes and horseradish. Bring back to a boil; lower the heat to maintain a simmer and cook until fork tender, about 20 minutes. Drain the potatoes and horseradish and return to the pot.

Put the milk and butter in a saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and pour over the potatoes and horseradish. Mash the potatoes and horseradish through the food mill, ricer, or by hand into a pot.

Season with pepper. Warm over low heat. Serve immediately.

Nutritional analysis per serving: Calories 154, Protein 4g, Fat 4g, Percent Calories From Fat 26%, Cholesterol 11mg, Carbohydrates 25g, Fiber 4g, Sodium 146mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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