When food gets a little dull, why not add a little spice?
Horseradish packs a punch and helps aid in digestion. Let’s be honest, if you have the sniffles, it’ll cure that right up too!
You can buy horseradish root to peel and grind up at home with some vinegar to make your own condiment, or you can save the time (and the tears) and pick up a jar at your local market.
But what do you do with this zesty root once you have it?
Roast colorful baby potatoes with olive oil, some white horseradish, kosher salt and fresh parsley. Just drizzle and sprinkle all of the ingredients onto your sliced potatoes, and mix well with your hands so everything is coated evenly. Roast at 400 degrees for about 30 minutes, checking your flavor about halfway through. You can add more to your liking as you go, but don’t be overzealous to start because it can really pack a punch! A little Old Bay Seasoning rounds out the flavors if you want it even spicier!
On the Jewish holidays, mix some horseradish into your non-dairy sour cream to add a little something when you top your potato or sweet potato latkes (pancakes.)
If you like vegan macaroni and cheese, you can blend some into your sauce for a fresh bite of added flavor.
For a homemade dressing to accompany a salad with sweeter ingredients like apples, pears or beets, add a ¼ or ½ teaspoon of horseradish. I love mixing fresh lemon juice, some Dijon mustard, apple cider or white balsamic vinegar and extra virgin olive oil. A bit of horseradish makes a great addition.