By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Horseradish is an assertive flavor. It’s similar to its relative wasabi in the way that it smacks your sinuses and taste buds into immediate wakefulness. The fresh root does not develop it’s characteristically spicy nature (the result of an enzymatic reaction) until it is chopped or crushed. The reaction is so intense, that some people wear goggles while grating the fresh root and may recommend doing so outdoors. Once it has been prepared, horseradish will slowly darken and lose its pungency over time. Powdered horseradish is a useful solution to the problem, as it is relatively shelf stable until hydrated. Unlike capsaicin, the heat here is more transitory, coming on quickly and passing quickly, rather than building up with each additional bite. The clean intensity of this root is a great accompaniment to fatty foods like roasted meats, fish, and sausages. It can also be used to add excitement to dressings, dips, marinades, and even breading.
Spicy Sour Cream
- 1 cup sour cream
- 2 tsp powdered horseradish
- 1 tsp onion powder
- 1/4 – 1/2 tsp sea salt
This is an extremely easy dip to make, and pairs well with many different dishes. Combine all of the ingredients in a small dish and stir thoroughly until smooth. I suggest starting with half the salt, stirring, and then tasting to see if you personally want more salt or not. At this point, there will be a slight bitterness to the flavor as the horseradish has not been fully reconstituted. Allow it to rest in the refrigerator for 30 minutes to overnight. This will hydrate the powders so the bitterness can dissipate and the zesty zip will fully develop. I served this with fried potatoes and smoky breakfast sausage. Despite having a creamy base, the dip helps cut fatty flavors and textures, making the meal feel lighter overall. This also pairs well with fried fish, roasted meats, latkes, and sweet potato fries. I haven’t tried it with pasties yet, but that may be next on the list!
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