As we move into colder weather, we start to shift our focus to what are known as root vegetables. Potatoes, turnips, parsnips and rutabagas all make their presence felt. There is another category of root vegetables that excels at making its presence felt, and Jerry is particularly enamored of some of the hot and spicy players out there.
Foremost in his preferences is horseradish, with the Japanese wasabi coming in close behind. Both have a knack for blending cool aromatics with pungent heat. They also do well complementing a variety of foods from meats to seafood to vegetables.
Because you can buy horseradish root in the store, Jerry thought it would be fun to work up a recipe for homemade horseradish sauce. And here it is:
House Made Horseradish
Find a horseradish root that is firm to the touch and free of brown spots.
Using gloves, peel the root and shred it on the small holes of a box grater.
Place the shredded root in a large bowl.
For every cup of shredded root use the following:
¾ cup white vinegar
3 teaspoons white sugar
½ teaspoon salt
Bring the vinegar, sugar and salt to a boil in a sauce pan set over high heat and immediately pour it over the shredded root.
Allow to cool to room temperature and place in a sealable container.
Your horseradish will keep in the refrigerator for up to 3 weeks.