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109 Things To Do With Horseradish

 

I’ll start by saying that I don’t actually have 109 things to do with horseradish, but I’m working on it. It is one of those foods that is so good for us, but with its strong flavour and the fact that if you eat too much at one time your head will feel like it’s imploding, makes it tricky to incorporate into the diet.

Let’s first start with the obvious fact, horseradish root in its whole form will make you giggle when you look at it. This is what it looks like.

Horseradish RootHave you heard of the doctrine of signatures? It’s when foods look like the parts of the body they are good for. Walnuts look like brains and their fat is super brain fuel. Tomatoes have four chambers like the heart. And horseradish is a super food to help increase circulation, including to the extremities. There are additional health benefits outlined below.

Health Benefits of Horseradish

  • Beneficial in dissolving mucus in the nose and also helpful in sinus. That killer feeling when you eat too much at once apparently decreases as your mucous levels reduce.
  • Horseradish contains glucosinolates, a compound in the root that is thought to increase human resistance to cancer. It is said also that glucosinates increase the liver’s ability to detoxify and eliminate carcinogens that may cause malignant tumors.
  • Horseradish has exceptionally high vitamin C content. Vitamin C is a potent antioxidant that can repair damaged cells.
  • Horseradish has antibiotic properties that can help cure urinary tract infections and kill bacteria in the throat.
  • Horseradish is often used as a diuretic and can help treat kidney stones and edema.
  • Horseradish stimulates the appetite.
  • Horseradish can help cure toothaches.

Though horseradish sauce can be purchased ready made in most grocery stores, often when you buy it, it is full of white vinegar and sugar and dyes. I colour mine with beets, add a little cider vinegar and call it a day.

As I continue to build my list to 109 (and if you have a great one, post in the comments below and I will add to the list) here are my favourite uses:

  1. Use with sushi instead of traditional wasabi.
  2. Add to your hummus (recipe below) or guacamole.
  3. Use in a sandwich or wrap for a little extra zing.
  4. Add about a teaspoon to your salad dressing, again – zing!
  5. Slice tomatoes thin, add a dollop of horseradish and some fresh chopped basil and sea salt as an appetizer.
  6. Have with scrambled or poached eggs and salsa.
  7. Add a small amount per bite the next time you enjoy fish.
  8. Mix horseradish in with your homemade ketchup for a cocktail sauce.

And now for a couple of recipes!

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Traditional Horseradish Sauce


  • Author: Meghan Telpner
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 cups 1x

Description

Your typical horseradish like you’d buy in the store, but made by you from scratch using beets to make it pink.


Ingredients

Scale
  • 2 cups peeled and coarsley chopped horseradish root
  • 1/2 cup peeled and coarsley chopped beets
  • 1/4 cup water
  • 2 Tbs cider vinegar

Instructions

  1. Blend all ingredients together until smooth.
  2. Store in a mason jar in the fridge.
  3. Will keep for about 3 weeks, no problem. The potency will diminish over time.
  • Category: Condiment

And this next one is my current hummus obsession! I discovered this amazing flavour mix when I was in St. Lucia a couple of years ago. A brand new supermarket had opened at the North end of the island and my friend Livy and I were roaming the aisles for some real food and low and behold, we found hummus! And it had horseradish in it.

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Horseradish Spiked Hummus


  • Author: Meghan Telpner
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 1/2 cups 1x

Description

Take your hummus game to the next level by adding some fresh horseradish root or a dollop of your prepared horseradish sauce.


Ingredients

Scale
  • 2 cups or 114 oz organic can of chickpeas
  • 1/4 cup olive oil
  • 12 cloves of garlic
  • 2 Tbsp lemon juice
  • 2 Tbsp tahini
  • Pinch of cayenne (optional)
  • sea salt to taste
  • Water as needed for desired consistency
  • 2 Tbsp – 1/4 cup horseradish sauce (all depends how strong your horseradish is and how strong you want it to be)

Instructions

  1. Add all ingredients except horseradish into your blender or food processor and run until smooth.
  2. Add water as needed for desired thickness.
  3. Transfer to bowl and mix in horseradish sauce. Keep tasting as you mix until you get just the right balance for you.
  4. If you still want some zing, cayenne should do the trick!
  5. Store airtight in the fridge.
  • Category: Condiment

If you loved this hummus, you might also fall in love with these:

62 responses to “109 Things To Do With Horseradish”

  1. Alex says:

    Yum! This looks so good! I just bought some horseradish the other day, coincidentally, but didn’t know what to do with it!

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Well now you know!

      • Jen says:

        Hey, Meghan, I just thought of these.
        Has anyone tried candied horseradish (tho’t of this before I found this page)? Or fried horseradish? I hate regular radishes, except the sprouts or older greens in sandwiches or marinara, but they’re delish fried. Maybe so with the HR. Or herb roasted? I used to be a make-it-from-scratch girl, unfortunately injury prevents me from cooking now. If anyone tries these, will you please post?

  2. Kristin (Cook, Bake, Nibble) says:

    I love me some horseradish and I love me some hummus- so naturally this looks fantastic! I will definitely try this one soon :)

    xo

  3. Tamara says:

    I make it my own horseradish: chop and blend it with apple cider vinegar, a dash of sea salt and organic sugar or honey, and let it sit in the fridge for a few days. Don’t breathe in the vapours, it will make your eyes water like crazy.
    I eat it with everything, a dollop in half an avocado, some with miso and warm lentils… It’s most delicious!

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      I’ve never added honey to mine. I like that idea!

      • Shawne Helker says:

        I made homemade horseradish only 2 days ago with cider vinegar and the bottom of the jar stayed white but the top half turned blue! It still smells the same but what happened? Is it ruined?

        • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

          I’ve never seen it go blue before. It can sometimes get darker/more brown. I’m afraid I don’t know!

  4. https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

    Its good for you!

  5. Jo says:

    At the risk of sounding ignorant, what is wrong with white vinegar?

  6. Lindsay at Kitchen Operas says:

    Ohhhh yummmm!!! THANKS! Can’t wait to try this one!

  7. Autumn says:

    White vinegar is great to use.

  8. Shirley says:

    I bought the tiniest jar of Horseradish this evening when shopping for tomorrows family meals. Being home alone tonight for dinner, I thought, I’ll give this a try, having never tried Horseradish before. When home I tried a little Horseradish on the tip of a teaspoon to get a taste and feel for it. Agh, I though I could turn into a dragon firing flames from my nostrils!! So I headed to my computer and found “109” uses for Horseradish. Whilst I thought “great! but I don’t have time to read all 109 uses” I was pleasantly surprised by what I did read. And, Meghan’s and readers comments gave me the bravado I needed to continue to use it in my evening meal. I had a piece of lamb fillet and baby mushrooms cooked in the pan after I removed the lamb to rest. With finely chopped lettuce, sauerkraut (direct from the fridge), I mashed some horseradish with avocado, placed the mushrooms on top and “voila” what a wonderful meal. I will do this for my family when they are home. The cold veges together with the mushrooms, seemed to make the Horseradish lose much of the “dragon ” hotness, and left instead was its beautiful flavour with just a hint of heat! Wonderful. Thank you.

  9. Brenda says:

    I have 32 Organic horseradish plants that are about 5 years old.Love this stuff!We add it to everything!My favs are any veggies–steam broccoli and cauliflower are the best and add to any meats–nope-im not vegan–but working it–Last night we added it to our salmon–OMG–was that good–It gives everything THE POP it needs.I put it in soups–just everything really.

  10. Kim says:

    Love it and your site. Thank you

  11. James says:

    I grate it into mashed potatoes. Very tasty.

  12. Debbie Mann says:

    I was given some from another allotmenteer and having googled I found you can make horseradish oil. Love the idea of punking up a salad or when frying something off with a bit of kick – keeps in the fridge for a few weeks

  13. Gus von Hagen says:

    Put in your homemade chili along with extra sharp cheddar cheese.
    The more the better for me.

  14. Georgia Hughes says:

    Can I grate some and add it to broccoli and stilton soup?

  15. Rama says:

    I give my Turkey Burger an extra kick by adding a dollop of horse radish along with my sweet relish and mustard. It gives It extra zing.

  16. Denise Nobert says:

    i use it with sour cream and green onion to make Nifty carrots

  17. Marilyn Rouse says:

    Do you have a recipe for horseradish French fry dip? had it at a restaurant, sooo good!

  18. Bettina Morton says:

    I absolutely love horseradish! I make homemade bacon horseradish dip. I simply use sour cream, horseradish, and bacon. This is great without the bacon, also. My approximate measurements are 1cup sour cream , 1 slice of bacon, 1 heaping teaspoon horseradish. Adjust for your tastes. My go-to for horseradish is Gold’s and I use uncured chicken bacon. This is delicious with chips and veggies.

  19. Shelley says:

    Great ideas. I actually use equal parts horseradish and nettle leaf into powder and brandy in a Mason Jar, just 1/2″ above the herb. I place in cool dark place and give it a good shake daily. After two weeks fill up to the rim with more brandy. This is my said a true allergy kick it away for tincture. Works on all allergies. Love the taste. Gonna have to try it in NY human, tabula etc. Lol. Live your info.

  20. sabine says:

    i grate it up into a beef hotpot in the slow cooker. it adds a lovely taste to the dish.

  21. Rhianon says:

    I put horseradish on steak and burgers, in salad dressing, on loaded baked potatos and mix it into casseroles. I love the idea of putting it in hummus- that sounds delicious.

  22. Jane Slater says:

    Mix a tablespoon of shredded horseradish (or to taste) with a 1/4 cup of sour cream and is a great condiment for roast beef or prime rib.

  23. Gary says:

    I like the benefits horseradish.

  24. Dick says:

    When I was a kid. My grandfather used to spread a layer of horseradish on his mashed potatoes. When I got married in 78 an started eating at home I decided to try it as an alternative to gravy / butter it’s now 2017 and I still love it

  25. Carole says:

    I mix some mayo & horseradish and use it to spread my bread for egg sandwiches. I also spread a thin layer between two slices of cheese in a grilled cheese sandwich.

  26. Deana says:

    Adding horseradish it whipped cream (no sugar of course) to use on prime rib steak is amazing!

  27. Nasorenga says:

    Mix grated horseradish with whipped cream to serve with smoked leg of lamb. Amazing!

  28. Anna says:

    BTW you are amazing…just found all your stuff and I’m loving it!

  29. Martin says:

    I use horseradish with a little thin cream to add to soups that need some oomph. My son came up with a nice idea – we grow our own horseradish so have plenty – of adding very thin slices cut across pieces of good thickness to potato, Jerusalem artichoke and parsnip gratins to give the occasional explosion of heat.

  30. Jay says:

    >> Horseradish stimulates the appetite.

    That’s the last thing most of us need!

  31. Tricia Taper says:

    I use horseradish as a condiment for gefilte fish.

  32. John says:

    Mix with cream cheese and serve on a cracker topped with smoked salmon

  33. Denise says:

    I am in Bali, Indonesia where fresh horseradish root is very inexpensive and readily available. Here they use it chopped into small pieces and added as a vegetable to chicken soup called soto ayam. =-) Great way to get more of it into the diet by adding it to stews and soups .

  34. Sam says:

    Wow! These are great new ways to use horseradish that I’ve never thought of! I’m going to try the hummus recipe tonight, thanks for sharing!

  35. Bette says:

    I use horseradish sauce mixed with mashed avacado as a sandwich spread for turkey sandwiches, along with lettuce/spinach,tomato and red onion. It’ delicious. I also use the same avocado/horseradish mixture when I make tuna sandwiches or egg salad sandwiches as well.

  36. Connie says:

    The PERFECT vegan horseradish dip! Thank you so much! Adding cumin to hummus is also delicious.

  37. Connie says:

    Add horseradish and mustard powder to mashed potatoes, too!

  38. Janet says:

    One of my favorite restaurants in the world serves their prime rib with fresh shaved (not grated) horseradish. When I want to make my steak or prime rib special, I shave a root with a vegetable peeler and put a small pile atop each steak.

  39. Karen says:

    Whip 1/2 c heavy cream, add grated horseradish to taste and salt to taste. This decadence is delicious on steamed or roasted veggies, patty melt or steak. I have even used left overs on a fritatta.

  40. Christopher Copp says:

    I bought some fresh root off a site in the UK, decided to shave some to add to my roast roots and beef roast for Sunday……intrepid but worth it, horseradish raises the mundane to stratospheric….I’m hooked!!

  41. Nichole says:

    Meghan,
    I just wanted to pop in and say “Thank you!” I love horseradish and its’ cousin, wasabi, but only knew of limited uses for these two awesome roots. Your blog has opened me up to many new and interesting ideas of what to do with this delicious sauce (I make mine fresh-stronger ;-) )

    Anyway, thank you again. You’re an awesome gal.

  42. TxTonya says:

    I like to mix horseradish with sour cream and add dollop on my roast beef, lamb kebabs in a pita, on my burgers or mix with my beef stroganoff.

  43. Angela says:

    I grate fresh horseradish and mix it with double cream and a dash of caster sugar. Yum yum with any of your recipes. Doesn’t store; loses potency quickly. Volatile.

  44. Kayleigh Bolitho says:

    I enjoy horseradish on bratwurst.

  45. Leslie Trail says:

    I have a lot of horseradish growing on the property. I dehydrated and ground some up and I love to use that in any Slaw and I add it to salad dressings. I have added it fresh to Waldorf salad, Yum! I still have tons and so I’m always on the lookout for more ways to use it. PS Horseradish greens in the spring are wonderful, not very bitter and just a hind of horseradish!

  46. Sonja Gamby says:

    I came here looking for what to do with all of my excess horseradish. I bought it to make Fire Cider which is said to be an excellent tonic.

  47. Carol says:

    I have 2 large horseradish plants and always eat the leaves in the spring. They are great in salads and on sandwiches. I cut up the root and make sauce and often throw in small pieces in beef stew or quinoa.

  48. Gene says:

    I love to add a dollop of horseradish to my tuna salad.
    In making my last Beef stew I added red wine and Horseradish. Made the gravy extra tasty and it glistened, but without actually tasting the horseradish or sting.

  49. Gene says:

    Love the site. Thank you for sharing these tips

  50. Marisa Shepard says:

    My oldest brother made a sauce to go on prime rib or with any steak and I love it so much I dip everything in it like roasted potatoes and other veggies. It’s a couple teaspoons of horseradish, a couple tablespoons of mayo and douse red wine vinegar over and mix thoroughly… we didn’t measure, we just played around with the ingredients to suit our own tastes and I love it. I’ve also added a splash of Worcestershire sauce too. It’s all good!

  51. Diane says:

    My Polish Grandmother used to mix Horseradish with beet juice at Easter and we would use it on hard boiled Easter eggs. I love it mixed with sour cream and garlic on baked potatoes. You can also take a long shaved slice and use it in a Bloody Mary drink instead of celery. Love the hummus idea!

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