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Fresh. The root is a pain in the ass to chop too. It's harder than a parsnip.
well usualy you use a microplane (zester )
Good to know. I peeled and cubed. Probably not a big deal since I only cook for two usually. Goddamn though.... Two roots, 1.5 c of white vinegar, about 2 Tbsp of dijon mustard, a little sugar and less salt. My wife couldn't handle it. The marinade I made out of a local BBQ sauce and some pureed raspberries turned out excellent too.
Sounds pretty good . We used to make Horseradish juice at one place I worked at . Baiscly throwing in 50 + root in a juicer . When you made it and the hmm gas is the wrong word ... condensation is the wrong word too , anyways when you juiced it and it hit your face , oh my god , tears in your eyes , coughing . strongest thing ever . fucked you up
Also one story about one restaurant where they used horseradish to coat fish in the cest befor cooking . kinda like you would do with schnitzel . Basicly they sent a dude down in the basment with the horseradish , a grater and gas mask with goggles . had to be hell