Horseradish Recipes



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Grilled Sea Scallops with Horseradish
and Red Pepper Sauce


Red bell peppers

2 Tbs.

Olive oil

3 Lbs.

Fresh sea scallops

3 Cloves

Garlic, chopped

2 Tbs.

Fresh lemon juice

¼ C.

Dry white wine

2 Tbs.

Dijon-style mustard

4 Tbs.

Prepared horseradish

½ Tsp.

White pepper

¼ C.

Parsley, chopped

½ C.

Heavy cream


Prepare peppers in advance by roasting them at 450o for one hour. (It is okay if they turn black.) Place the peppers in a plastic bag and seal it. They will begin to sweat in approximately 20 minutes. Clean peppers by peeling off the skin and removing the seeds. Puree in a food processor and set aside. In a heavy skillet, heat oil over medium high heat and sear the scallops for three minutes. Remove the scallops and reserve. Brown the garlic in the same pan and add lemon juice, wine and mustard. Whisk well. Then add horseradish, white pepper, parsley; gradually add heavy cream, red pepper. Whisk and reduce heat. Add scallops to sauce just before serving with rice pilaf or over a bed of fresh pasta. This recipe may also be served as an appetizer.

Yield: 6 servings


Braised Barbecued Short Ribs
With Horseradish - White Bean Sauce

Braised Barbecued Short Ribs

24 Short ribs, 3 oz. each
3 Tbs. Salt
1 Tbs. Black pepper
1 Tbs. Garlic powder
2 Tsp. Paprika
4 Tbs. Vegetable oil
2 C. Barbecue sauce
1½ C. Chicken stock or water


Combine salt, pepper, garlic powder and paprika. Rub on short ribs to season. Heat oil in large sauté pan over medium-high heat. Sear all sides of ribs (eight at a time) making sure not to overload pan. Place seared ribs in suitable size baking dish. Mix barbecue sauce and chicken stock or water and pour over ribs, covering 2/3 with liquid. Bake in 325o oven for three hours -- turning ribs every hour -- until fork tender. Reserve braising liquid. Serve with Horseradish-White Bean Sauce.


Horseradish - White Bean Sauce

2 Oz. Margarine
2 Oz. All purpose flour
1 Qt. Milk
1 Bay leaf
3 Tsp. Salt
½ Tsp. White pepper
3/4 C. White beans, cooked (soak in water for 12 hours)
1 C. Prepared horseradish


Melt margarine in medium sauce pot. Add flour and cook over medium heat for three to five minutes, stirring constantly. Gradually add milk. Whisk until mixture is smooth. Add bay leaf, salt and pepper, simmer for 10 minutes. Add cooked white beans and prepared horseradish. Place braised ribs on plate; brush with braising liquid and spoon horseradish sauce over ribs.

Yield: 12 servings


Mexican Lasagna

½ Lb. Lean ground beef
¼ C. Onion, chopped
1 (4 oz.) can Green chilies, drained, chopped
1 Tbs. Mexican seasoning
4 C. Low-sodium tomato sauce
2 C. Chunky salsa
12 Lasagna noodles (about 10 Oz.), uncooked
2 C. Low-fat mozzarella cheese (8 Oz.), shredded
1 (15 oz.) container Light low-fat ricotta cheese
3 Tbs. Prepared horseradish

Mexican Lasagna

Brown ground beef and onion, drain. Stir in green chilies and seasoning; set aside. In a large bowl mix together tomato sauce and salsa. Spoon 1 cup tomato/salsa mixture into 13x9x2-inch pan. Place four lasagna noodles (uncooked) in pan (there should be extra room in the pan); spoon an additional 1 cup sauce over noodles. Spoon half of ground beef mixture evenly over noodles, sprinkle with 1/3 of mozzarella cheese. Whisk together ricotta and horseradish; spread half of the ricotta mixture over mozzarella; top with 1 cup of sauce and 4 lasagna noodles. Repeat, ending with four noodles, remaining 1 cup sauce and 1/3 of mozzarella cheese. Bake at 350° F for 45-55 minutes. Let stand 10 minutes before slicing. Serve on top of shredded lettuce with 1 tablespoon Horseradish Cream Sauce and chopped tomato.


Horseradish Cream Sauce

Combine1/3 cup low fat sour cream and 2 teaspoons horseradish; whisk thoroughly.

Yield: 8 servings



Horseradish-Tomato Glazed Pork Tenderloin


Marinade Sauce:

1 C. Dry white wine
1 Large Spanish onion, diced
1 Tsp. Garlic paste
¼ C. Fresh herbs, chopped (cilantro, sage, basil)
1 Tsp. Thyme, ground
½ C. Cider vinegar
1 Qt. Tomato sauce
½ C. Prepared horseradish
¼ C. Tomato paste
Salt & pepper to taste  
4-5 Pieces Pork tenderloins (totaling 3 Lbs.)


12 Tomato roses or slices
½ C. Horseradish julienne


Horseradish-Tomato Glazed Pork TenderloinIn a heavy bottom pot, reduce wine by 2/3 with onion, garlic, herbs, thyme and vinegar. Add tomato sauce and prepared horseradish. Add paste, salt and pepper and keep warm.

Rub marinade into pork and let sit for two hours. Sear pork and finish to an internal temperature of 160° in 350° oven. Slice half-inch thick coins. Cover bottom of plate with sauce. Arrange 5-6 slices of pork in a half circle. Garnish with tomato rose or slice and horseradish julienne.

Yield: 12 servings




Winter Vegetable Melange

1 Orange
4 Red skin new potatoes
4 White turnips
1 Rutabaga
2 Carrots
2 Red beets
24 Pearl onions
4 Oz. Margarine
2 Oz. Sugar
3 Oz. Prepared horseradish
1 Tbs. Fresh dill leaves, chopped
To Taste Salt and fresh ground white pepper

Winter Vegetable Melange

Remove zest from orange, cut zest into thin strips and blanch in boiling water. Squeeze the juice from the orange and reserve for later use. Tourné (or cut into very large dice) potatoes, turnips, rutabaga, and beets. Cook all vegetables by boiling separately in salted water. When tender, cool in cold water. At time of service, heat margarine in large teflon sauté pan; add vegetables, except beets which should be heated separately and added at the end. When vegetables are lightly browned, add sugar, sauté another 3 minutes. Add horseradish, orange juice, dill, orange zest, salt and pepper. Serve with hearty roasted meat entrée.

Yield: 12 servings



Acorn Squash Soup

1½ Lbs. Lean corned beef
3 Qt. Water
Pinch of Each  Peppercorns, nutmeg, mace, bayleaf, juniper berries, and cloves
2 Lbs. Acorn squash, peeled, seeded and cubed
4 Oz. Prepared horseradish (drained)
1½ to 2 Qt. Corned beef broth
1½ C. Heavy cream
6 Oz. Walnuts (toasted in 2 Tbs. oil)
4 Tbs. Chives, finely diced
To Taste Salt and pepper

Acorn Squash Soup

Place corned beef into water seasoned with herbs and spices and cook until tender. Remove, trim, cube, and set aside corned beef, reserve broth. Add cubed acorn squash, horseradish, and heavy cream to broth, and simmer in suitable pot until squash is tender. Pureé (if too thick, add some more broth; if too thin, reduce), season with salt and pepper, and add cubed corned beef. Before serving, sprinkle with toasted walnuts and chives.

Yield: 12 servings


Cream of Horseradish and Vegetable Soup

1 C. Celery, diced
1 C. Onions, diced
½ C. Carrots, diced
1 C. Ham, diced
2 Qt. Chicken stock
2 Tbs. Vegetable oil
3 Tbs. Garlic (4-5 large cloves), peeled, minced
1 Tbs. Thyme, dried leaves
4 Potatoes, peeled, diced
2 C. Half & half
1 C. Prepared horseradish
To Taste Salt and pepper


In a large stock pot, sauté vegetables and ham until vegetables are tender. Add garlic, seasoning, stock and potatoes. Simmer until potatoes are tender. Strain vegetables, saving broth. Pureé vegetables in food processor until smooth. Add puree back to broth and add horseradish. Season with salt and pepper and add half & half. Bring soup to boil and serve.

Yield: 12 6-oz. servings


Three Apples of the Land

4 Tbs. Butter
1 Clove Garlic, crushed
2½ Lbs. Potatoes (8 medium), peeled and sliced very thin
2 Apples, peeled, cored, quartered and sliced very thin
5 Oz. Gruyere (or Swiss) cheese, grated
6 Tbs. Prepared horseradish
1½ C. Milk
1 C. Heavy cream
2 Eggs
To Taste Salt and fresh ground white pepper


Three Apples of the LandButter a 9"x12" baking pan. Rub the pan with garlic clove; discard clove. Layer the potatoes, apples, cheese and horseradish in that order, seasoning with salt and pepper. Repeat, finishing last layer with grated cheese. Combine milk and cream in sauce pan; bring to simmer. Remove from heat and add egg yolks. Pour mixture over layered potatoes in pan. Bake at 375° F until cooked through, about 50 minutes. Finish under the broiler till the top is golden brown.

Yield: 12 servings