Horseradish Puree | Evermine Blog |
I have someone I think you should meet. He’s very strong, a little tough on the outside but tender on the inside; he might make you tear up a little, but he’s surprisingly sweet; and today, just because he’s meeting you, he’s dressed up in a suit. Please meet my new friend: Horseradish Root.

Horseradish Puree | Evermine Blog |
Actually, horseradish and I have been friends for a long time—for years without my knowledge, as a main ingredient in most wasabi pastes—and more recently in my herbal medicine adventures. (I mistook it for burdock root once, funny story.) But only recently did I do horseradish root the honor of producing a puree of it. Simple, with just a few ingredients, it really is about showcasing horseradish root’s strengths and subtleties.

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Horseradish Puree (amazing in a Blood Mary) | Evermine Blog |
Horseradish root is a digestive aid, used particularly with rich meats, so it makes an excellent condiment for steak and roast beef. Of course, it’s also super tasty in a good bloody mary cocktail, and goes well with potatoes, pasta, and tomato based dishes.

Horseradish Puree | Evermine Blog |
Spooning horseradish purée into 2-ounce straight sided jars provides the perfect size and packaging for a gift or favor, especially with the very formal Gatsby label style in tuxedo and pale gold in the petal shape and designer address label shape.

Horseradish Puree
Recipe Type: Condiments and Spreads
Author: Lorraine Ferron
Adapted from the prepared horseradish recipe at [url href=”,1″ target=”_blank”][/url].
  • 1 cup horseradish root, cubed
  • ¼ cup cold water
  • a couple ice cubes
  • 3 tablespoons unseasoned rice vinegar
  • ½ teaspoon salt
  1. [img src=”” width=”680″ height=”510″ class=”alignnone size-full” title=”Horseradish Puree | Evermine Blog |”]
  2. [img src=”” width=”680″ height=”510″ class=”alignnone size-full” title=”Horseradish Puree | Evermine Blog |”]
  3. Place the first three ingredients into a food processor and process until a purée is achieved. Add the vinegar and salt and process to combine. This purée will last up to six weeks if refrigerated.
  4. [img src=”” width=”680″ height=”697″ class=”alignnone size-full” title=”Horseradish Puree | Evermine Blog |”]

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Lorraine (60 Posts)

Lorraine is a medical student, writer and food lover living in her hometown of Portland, Oregon. Sometimes, Lorraine realizes that, for the most part, her family, friends and adored acquaintances are just a bike ride away. This gives her sense of cozy giddiness! Mostly though, she gets psyched about creating and sharing food, particularly the kind of food that is accidentally healthy and delicious. See more of her work at SweetAllium.

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