Wild Horseradish

[lookout]

I made up a batch of wild horseradish last night. Big hit at a party today!
I dug some of the root, cleaned it and mixed it with small amounts of maple syrup, vinegar, garlic, olive oil, salt and mustard seed.
Hot and spicy!

[Admin]

Aug 11, 2010 22:22:39 GMT -5 lookout said:

I dug some of the root, cleaned it and mixed it with small amounts of maple syrup, vinegar, garlic, olive oil, salt and mustard seed.
Hot and spicy!

This sounds yummy

We have a green oinion and horseradish dip mix we sell and it makes a great sandwich spread for roast beef. ;D

[oldminkman]

We used to grow horseradish growing up and I remember it was great. i've never had the wild-bet it's great ;D


Oldminkman-

[minnesotascott]

Do you have any pictures of the wild stuff? Sounds very intresting to me.

[lookout]

You know, I'm not so sure that "wild" horseradish is any different then the cultivated sort. Perhaps it just grows wild and isn't tended to but originated from the usual stock. I have a few spots that I can pick it around my town and it appears that the only places I see it are moderately close to populated areas.

As far as pictures, I confess I am "challenged" (in the kindest way) and don't venture that far into the computer world very often.

Anyway, it is very tasty and prior to making my own, I had no appreciation for this hot little side dish

[lookout]

OK, heres the actual recipe.

Clean (scrape) the horseradish root. Grate or Blend Horseradish root in small chunks until your liking - add vinegar to liquify it a bit. Then mix all ingredients in and blend until it is a good consistency for you. Put it in a clean jar, stick it in the fridge - it will keep for months.

2 cups horseradish
3 cloves garlic
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup maple syrup
1 cup (approx) vinegar (rice or cider vinegar is milder)

for colour you can add cooked beet (red) or some mustard (yellow).