Hot and Heavenly



Easy to grow if you have a garden

Horseradish plant -

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia)

When you buy it in the store, it’ll look more like this:

Horseradish root

The root is what you eat – just like ordinary radish

unless you buy it already prepared

horseradish goldsYou could test your ability to suffer pain by seeing how long you can hold spoonfuls of it on your tongue….it will CLEAR your sinuses, serious side effect, BTW.

Or you can use it on beef or pork or in egg salad or wherever you want to turn the heat up. Or in this simple sauce which you can use on beef, or in egg salad, or wherever hot and rich is the road to perfection. As if hot and rich weren’t perfection as all on it’s own.

Horseradish Cream Sauce

1 cup heavy cream

Grated horseradish

  1. Whip the cream
  2. Fold in grated horseradish to taste. Fresh is best!

From The Good Cook series from Time-Life. Beef & Veal; p. 90. from Julie Dannenbaum’s Creative Cooking School.

Time Life Beef & Veal

Time Life The Good Cook  Beef & Veal

The Good Cook Series was on of my early/grownup/real money cookbooks. I still run to them for double checking, confirming, clarifying and inspiration. They almost never need dusting. I was fortunate to fall in with a good crowd during my youth.

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Filed under Autumn, Books, Influencers, The 1980's

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