24 — Wednesday, April 21, 1999 — North Shore News Fresh horseradish | IT was always a special occasion in carly spring when my Grandmother prepared fresh horserad- ish. We children scooted in and out of the kitchen tears run- ning down our checks, squeal- ing how the “hot” horseradish aroma transformed the air . She used to grate the peeled root on toa baking sheet and place it into a warm oven for a few minutes. Some of the pocent favouring, would evaporate and the shreds would be used in a sauce or on roasts. The evaporating herse- nish juice would fill the kitchen with a memorable bit- ing and pungent vapour. Horseradish is 2 root, a member of the mustard family. Amoracia Rusticana will not win any vegetable beauty con- tests. Bur in the flavour cate- gory it is a contender against reg. *5* ‘ 1199 i Westiynn Bakery | LYNN VALLEY RD., LYNN VALLEY CENTRE 985-1622 Hl 449? garlic, mustard seed, ginger, aud hoz peppers. Horseradish originates from Centra Asia. it grows robustly in relatively cool cli- mates, and stores well in the refrigerator. This time of vear there is plenty of fresh horse- radish roots in the vegetable display cases. Most of the roots are from California, their freshness and quality excellent. The flavour of fresh horse- radish is a complex sensory experience on the palate. Ir has a sharpness, a “bite” but also a unique sweeteness. Little won- Chicken PotPie Concorde Calibre Economy All Season 13°? we 539., 3” ms SA9.,| 14?” 15”? ws $59.. north shore news Mi 7 HOOD der it is popular in Britain and in Scandinavia as a meat condi- ment. Nutritionally, the horse- radish is also a potent addition to the dict. High in iron and potassium, iz is also an excel- lent source of Vitamin C and Calcium. When purchasing horserad- ish root look tor one that is hard and not sprouting. In this state, the roots can be wrapped in a wet Kitchen towel, and put into a paper bag. There are several uses for horseradish on our menus. Firstly, it is great around roasts and boiled nicats. Just have it grated and sprinkle on liberal- fy. This is how it was serv. tin davs gone by. Here are four recipes that use fresh horseradish. Try then. Homemade prepared horseradish. 1% peeled firm horseradish Offer valid .: pril 22-78/99 cooehinee S4S TIRES FOR FOR TIRES FOR [5% NORTH VANCCUVER 680 West 15t: Street 985-9131 1454D Riverside Road ives ony) . aH 33286 South Fraser Way 5850 Kingsway ai Imperial 2764 Barnet H 8209 - 120%h St . 20610 Lougheed Htwy. Richmond Surrey Vancouver 5891 No. 3 Rd. pen Sundzy) .... 2051 No. 6 Re ... 15392 Fraser Hay 13689 - 104th Ave .. Ke. c. "white wine vinegar pickling salt and sugar — use as much as you prefer Method: Use a food processor if available. Cur the peeled root into small cubes and process with % ¢. vinegar until medium tine — do not make into pulp. Place the mass into a bowl, add the vinegar, salt, and sugar. Mix well. Place into glass jars and cover with a lid. Tt will keep for several weeks in the refrigerator. Cod fillets with horse- radish. 2 Ibs. fresh cod fillets (or snapper) 2 Tosp. lemon juice %c. butter, melted salt and pepper to taste Kc. finely grated horseradish %. plain yogurt chopped parsley for garnish Method: Select a heat proof baking dish. Preheat oven to 425 F. Brush the dish with butter, place fish fillets into the dish. Add salt and pepper to taste. Sprinkle on the lemon juice, the grated horseradish and the remaining butter. Spoon on the yogurt to cover the fillets evenly. Bake in the oven 10 10 15 minutes, depending on the thickness of the fillets. Serve hot, garnished with chopped parsley. Present irovities a sweet hite i * e NEWS photo Srad Ledwidge FRESH horseradish root is a delicious condiment for meats and adds flavour to recipes. with boiled potatoes. Serves four. fll-p borsera sauce K Ib. Fics grated fresh horseradish 3 Thsp. butter 2 Tsp. all: purpose flour | c. vegetable or chicken stock Kc. 2% milk 1 tsp. sugar salt to taste 2 Tbsp. lemon juice Kc. sour cream Method: Place the grated horseradish into 2 bowl, and pour about % to X cp of boil- ing water on it. Let stand about 5 minutes, drain. Select a saucepan, make a roux with butter and flour. Add stock and the milk. Simmer 5 min- utes. Add the horseradish and simmer another 10 minutes. Add the lemon juice and check for flavour. Before serving, whisk in the sourcrcam. Keep hot. Serve with boiled corned beef, or any kind of roast. Should yield about 2-3 cups of sauce. Horseradish and tomato salsa. 1c. medium diced onions 4c, medium diced green bell peppers 14 Ib. Roma tomatoes peeled, and the seed removed, medium dice Tbsp. olive oil ing sa to taste (pick- i has no iodine in it) _ 2-3 The, rel wi for pone?) wine vin: 2 oz. of medium nae horseradish tomato paste or ketchup to provide a sauce-like consis- tency Method: Select a non-stick * frypan. Saute the onions in the oil until glossy, add the pepper, saute 3 more minutes. Add the tomato picces cover. and sim- mer 5 minutes. Add ali the other ingredients except the horseradish. Place into a glass bowl, cover and refrigerate. When cooled completely check - for ilavour again. You may. - wish to add more vinegar, and sugar. The taste is a litte dif- ferent when the salsa is cold. -’ Plice into a jar, cover and refrigerate until use. Makes - about 2% to 3 cups of salsa. — Send your questions on. — culinary topics to: A Chet in. Your Kitchen, PO. Box 18627, Delta B.C., V4K 4V7 or e-mail to: . 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