THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Wednesday, October 30, 1996 TAG: 9610290039
SECTION: FLAVOR PAGE: F5 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: 36 lines
HORSERADISH, in its raw form, is an elongated root with a rough, thin, light-brown skin and white flesh. When sliced or grated, horseradish has a pungent flavor and a cleansing bite.
It is native to eastern Europe and western Asia, but today it is grown in the United States as well.
Although we usually think of the grated, vinegar-processed stuff as horseradish, the fresh root is found in some Hampton Roads supermarkets. The fresh roots are more pungent than prepared products.
Availability - Fresh horseradish root is most abundant in the late fall and early spring, but it is usually available throughout the year.
How to buy - Look for smooth, unblemished roots that are free of soft spots. Avoid sprouting, greenish roots that may have a bitter layer.
Storage - Keep horseradish in a paper bag inside a plastic bag in the refrigerator crisper for up to one week. The whole fresh root can be frozen for up to six months.
Preparation - Scrub the root and peel or scrape away the outer skin. If you have a greenish springtime root, you will need to peel away this growth layer. Grate the amount you need with a very sharp metal grater. Grate the horseradish just before using unless it is added to a sauce or preserved in vinegar.
Nutrients - Horseradish is an excellent source of iron and potassium, and a very good source of vitamin C and calcium; it is also low in calories and sodium. ILLUSTRATION: Photo
BETH BERGMAN/The Virginian-Pilot
The fresh root is found in some Hampton Roads supermarkets. by CNB