We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Fresh horseradish: essential oils provide spicy heat
The horseradish is in season in autumn. The root develops its sharpness if the cells are injured by cutting or rasping. Then enzymes meet mustard oil glycosides and convert them into mustard oils, which provide the characteristic taste. In nature, the essential oils protect the plant from predators. People appreciate the sharp, typical taste as an ingredient and a side dish.
The horseradish, also called horseradish in Bavaria, can set the tone for many dishes. A fine horseradish sauce is a wonderful addition to salmon, trout and hard-boiled eggs. For this purpose, the roots are peeled, finely grated and lifted with apple grated under stiffly whipped cream. The root vegetables also go well with vegetarian dishes with beetroot and chicory.
The following applies: the fresher the horseradish, the more intense its flavor. With a little lemon juice, the root stays nice and white. It is best to use raw horseradish or add it to the dishes at the end of the cooking process. Because the aroma is lost through the heat.
The horseradish (Armoracia rusticana) is native to Eastern and Southern Europe and, like the mustard, belongs to the cruciferous family (Brassicaceae). The perennial reaches a height of over one meter, and the root can be 30 to 40 cm long and 4 to 6 cm thick. Horseradish has been known as a medicinal plant since the 12th century, which should stimulate appetite and stimulate the circulation. In addition, the root vegetables supply the body with B vitamins and vitamin C, calcium, potassium, phosphorus and iron. The mustard oils contained have antibacterial properties.
Fresh horseradish is much more enjoyable than from a glass. Therefore, one should take advantage of the season in late autumn. Grab juicy roots all at once. The horseradish, wrapped in cling film, can be stored for several weeks in the vegetable compartment of the refrigerator.
Japanese horseradish (wasabi) is even hotter than German. Fresh produce is difficult to find in Germany. Alternatively, green wasabi pastes can give spicy spiciness to sushi and other fish dishes. However, German and Japanese horseradish should be dosed sparingly so that enjoyment does not bring tears to your eyes.
Heike Kreutz, aid