Sunday, January 13, 2013

Veronica's Creamed Horseradish (Gluten Free)

No clue as to who Veronica is.  Her name does not show up in the acknowledgements. I'm guessing this is an old recipe, since prepared horseradish sauce has been around for years . In fact, I wasn't aware that you could actually buy raw horseradish until a couple of years ago when I bought it in Massachusetts for a relish.
However, it is now available at your neighborhood Safeway, (at least my neighborhood Safeway).
 About this recipe. It makes an enormous amount. Unless you are feeding the Chicago Bears at a bull roast, you will probably not need as much as it makes. I cut the recipe in half, and ladled it liberally on my steak, as did my husband, and we still barely made a dent in  the brimming sauce boat of the stuff. To make a half portion, one piece of horseradish root will be more than enough. I bought two pieces about 5 inches long, and only used half of one piece. I grated the horseradish on a regular kitchen grater, as you would grate cheese. Grating is a painful process, especially for the eyes. Raw horseradish is pungent stuff that made my eyes weep.  However, as the recipe says, the horseradish loses much of its force during cooking. If you like horseradish sauce and would like to take a stab at making your own, this is an easy recipe with a good product. It just makes a lot of it. To make the recipe gluten free, substitute gluten free flour for regular flour.

Veronica's Creamed Horseradish

3 roots of fresh horseradish
3 cups of milk
1/4 cup butter
1/4 cup flour (I used Bob's Red Mill Gluten Free Flour.)
1 tablespoon sugar
1 1/2 teaspoons salt

1. Peel the roots and grate the horseradish on a very fine grater. There should be about two cups. Alternately, the horseradish can be grated in an electric blender in small quantities, using one cup of the milk to give the necessary liquid.
2.  Melt the butter in a heavy skillet. Stir in the flour and cook, stirring until lightly browned. Add the horseradish and cook three minutes longer, stirring constantly.
3. Stir in the sugar, salt and (remaining)  milk (that's if you used some milk to grate the horseradish in the  blender.) and bring to a boil, stirring. Cover and simmer very slowly, stirring occasionally, or cook in a double boiler over boiling water, forty-five to sixty minutes, or until the horseradish is tender. Makes about 3 cups.

No comments:

Post a Comment