Did you know horseradish is so healthy?
Not only is it very effective to kick start the recovery period, but it is also a natural antibiotic.
Horseradish sauce is a great way to get it in.
It goes well with smoked meat or beef.
Are we up for it?
Diet horseradish sauce
This horseradish sauce recipe will warm you up on days when you can’t afford any food excess.
- 1 tablespoon of vegetable oil
- 1 tablespoon of rye flour
- 3 cups stew or beef broth
- 1 and ½ spoons of finely grated horseradish
- Make a soup out of butter and oil, then dilute it with stock.
- Cook for about 10 minutes, salt and pepper and set aside.
- Add horseradish and mix.
Horseradish cream sauce with smoked meat
A piece of smoked meat goes well with horseradish like Lady and Tramp. You can complement this balanced piece with a homemade bread dumpling .
- 50 g of butter
- 3 tablespoons plain flour
- 4-5 dl of broth
- 400 g of smoked meat
- 1 cup milk or cream
- 1 tablespoon of vinegar
- 4-5 spoons of finely grated horseradish or krenex
- salt and pepper
- Cook the smoked meat.
- Melt the butter in a saucepan and sprinkle with flour.
- Stirring constantly, create a roux, then gradually add milk and stock.
- Cook until thickened about 15 minutes.
- Finally, season with vinegar and pour the horseradish into the pot that has already been set aside, mix and you can serve.
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Cold horseradish sauce
Sour cream sauce or dip goes well with meat. You can also serve it with vegetables.
- 230 g sour cream
- 56 g of grated horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar (or other)
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon of lemon juice
- a dash of worcestershire
- Just mix the ingredients and leave to cool.
You can find the video recipe for cold horseradish sauce here:
Tip: Cold horseradish sauce also goes well with grilled chops .
Horseradish sauce from krenex with currants
The spicy taste of the horseradish is balanced by the currants. It adds an alluring sweetness and acidity. Taste it!
- 20 g of butter
- 2 tablespoons of flour
- 4 cups of broth of your choice
- 2 spoons of currants
- ½ teaspoon of salt
- 3-4 tablespoons of fresh grated or sterilized horseradish
- 1 tablespoon of vinegar
- 2 spoons of sugar
- Make a roux out of butter and flour.
- Pour over the broth and stir.
- Cook for 10-15 minutes, salt and pepper and set aside.
- Add horseradish, vinegar and mix.
- Finally, pass the currants.
Horseradish has a naturally spicy taste. However, under certain circumstances it can turn into an inedible bitter raw material. Therefore, there is one important tip to remember when cooking horseradish sauce. Never boil the horseradish, but add it to the sauce at the end. Not only will it retain maximum nutrients, but it would otherwise turn bitter due to the heat.
Before cooking the fresh horseradish, it is better to grind it a little and taste it to see if it is bitter. Its bitterness can also be the result of poor storage.
You can add cream to soften it, ideally whipping cream. It not only softens the sauce, but also thickens it, and in addition, it is paradoxically more durable than cooking cream. In the case of cream for cooking, we have to be careful not to boil it for a short time. She doesn’t like long cooking because it curdles after a long time.