Late this spring I bought two anemic looking roots that promised to grow into horseradish. I’ll admit, it was a little late in the season to be planting, but I’ve always wanted to grow this hot little number, so I succumbed and bought some. They got planted in the garden and didn’t really look like they were going to do anything, but they sprouted leaves that insects absolutely devoured, leaving lacy green leaf skeletons.
I watered the plants through the summer and into our dry fall, and last week when we were doing some garden clean-up, I decided to dig up one of the roots to see how well it grew. I was some surprised to see that this one root had at least tripled in size! After pulling it out, I rinsed it off and stuck it in a bag in the fridge until I had time to process it today. I’ve always heard that the vapors from freshly ground horseradish are strong, and every recipe said ‘process in a well-ventilated room,’ so I set up my Cuisinart outside on the deck and took the peeled, chopped root and some vinegar outside.
I turned on the food processor with the chopped root and about ¼ cup white vinegar and after scraping down the sides a few times, I had my prepared horseradish. After stirring in a pinch o salt, I took a couple whiffs and knew I had made the right decision to hold this activity outside! It cleared my sinuses quickly!
So from this eight inch piece of horseradish, I ended up with about one half pint of prepared. And that’s enough to see us through a couple pork roasts, and some shrimp cocktail. The directions said that it will keep for 3-4 weeks in the refrigerator but I think this will be gone long before that time is up!