Horseradish contains potassium, calcium, magnesium and phosphorus, aswell as volatile oils, such as mustard oil, which is an antibiotic.People use to make horseradish mixed with vinegar in order to preserveit for an extended period of time. In the United States it is widelyused in cocktail sauces, fish, meat and/or sandwiches. Within theJewish community horseradish traditionally accompanies gefilte fish.
Fresh horseradish is commonly mixed with preservatives in order to keepit from darkening. By freezing the horseradish hours within the roothas been cut or grated we will keep all its natural taste, color andaroma.
Have a look in our kitchen to find some useful recipes.