Fresh horseradish from the garden, now what?

[syoungs]

On a whim I planted a horseradish plant this year I picked up at the nursery. I have never done anything with horseradish if it wasnt from a squeeze bottle basically.

I'd like to prepare this for use with rib eye I'm cooking for christmas, any recommendations on how to do it?!

[jrebel]

Shread / grind it as fine as you like and mix with mayonaise to your liking.  You can play with just about any sauce you want to mix it with.  Some people shred it real fine and eat as is...but that can be crazy strong. 

[syoungs]

I was thinking of smoking some, then grinding it to a paste to use. The recipies online I've been looking at online all call for mixing it with salt and vinegar? Maybe I'm overthinking it 

[jrebel]

A little usually goes a long way so just play around with it.  If you like miracle whip try a little with that......it tangs it up a bit.  A honey mustard is good too. 

[Remnar]

 Probably not a ton of help as I dont remember the ratios (30yrs ago) , but a friends dad used to make it . He would have us help peal it . That will clear the old sinuses . So from what I do remember puree it in the food processer ad some salt,sugar, and vinegar . He would jar it up and then ad mayo to whatever that was taken out to be used for a meal .

 He used to make a killer BBQ pulled deer roast on toasted buns then a dollup of horseradish on top .

 It can be VERY hot so dilute and or use accordingly . Way better than store bought though .

[merkaba93]

Probably not a ton of help as I dont remember the ratios (30yrs ago) , but a friends dad used to make it . He would have us help peal it . That will clear the old sinuses . So from what I do remember puree it in the food processer ad some salt,sugar, and vinegar . He would jar it up and then ad mayo to whatever that was taken out to be used for a meal .

 He used to make a killer BBQ pulled deer roast on toasted buns then a dollup of horseradish on top .

 It can be VERY hot so dilute and or use accordingly . Way better than store bought though .

Yeah for prepared horseradish you should grate or use a food processor to mix then add vinegar and salt.
It's just like making homemade mustard. The after you grate it the longer you wait to add vinegar the hotter it's going to be.

[Bill W]

One thing I'd while you still have a chance is dig the horseradish up and re-pot it in a container.  I've heard that once it starts to spread it's hard to control.

[Dhoey07]

Probably not a ton of help as I dont remember the ratios (30yrs ago) , but a friends dad used to make it . He would have us help peal it . That will clear the old sinuses . So from what I do remember puree it in the food processer ad some salt,sugar, and vinegar . He would jar it up and then ad mayo to whatever that was taken out to be used for a meal .

 He used to make a killer BBQ pulled deer roast on toasted buns then a dollup of horseradish on top .

 It can be VERY hot so dilute and or use accordingly . Way better than store bought though .

Yeah for prepared horseradish you should grate or use a food processor to mix then add vinegar and salt.
It's just like making homemade mustard. The after you grate it the longer you wait to add vinegar the hotter it's going to be.

That’s the truth right there.

And don’t...I repeat DON’T open the food processor and take a big whiff to see if it smells hot......I’ve never been hit with pepper spray buy I imagine it feels a lot like that 

[TrkyBob53]

Got a start from my uncle over 20 years ago. I moved it from original plant site and it took over 5 years to kill all of the new starts from the little pieces left in the ground.
Here is the recipe of his that I have been using.
1/2lb horseradish root cleaned and peeled. I use a potato peeler after scrubbing it.
1/4tsp salt
1Tbls sugar
1/2 white vinegar
In food processor
1. Cut horseradish root into 1" chunks
2. Process in food processor for 30se. Or until fine
3. Add salt, sugar,vinegar
4. Process 30 sec (or so)
Makes about 1 1/2 cups. Fill glass jar and cover tightly. Keep in fridge about 3 months.
I process mine outside as the fumes can be quit bad. And as was said, do not take a whiff of it when you open in up after adding the ingredients or you will not be able to see or breath for a little bit. I go  thru the pain of this every year but it's worth it. I also add sour cream to some of it for the ones that want creamy sauce. Seems to tone the heat down a little also. And every batch comes out with a different heat. 

[syoungs]

Thanks for all the help everyone!

I have enough to experiment with for sure, I'll post when I do.

I do regret planting in the garden, not in a container. Thankfully the area it was planted will be a driveway next spring, I'll make sure when I've got the excavator for the leveling I'll pothole that area out. (Everything is getting taken down 12-18" in an attempt to control crab grass anyways)

[TrkyBob53]

Another note I have dug down over 2' getting roots.  But that was a patch I hadn't harvested in a couple years. Roots were 2-1/2  - 3" in diameter. I use my backhoe now to harvest.