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#1
06-04-2006, 09:19 AM
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Classic, when I grew up I worked in the horseradish fields near East St Louis, Illinois (One of only two places where it was grown commercially then).
Let me tell you how quickly one learned to not nick a radish root while hoeing weeds - especially in that 95 degree, 99 percent humidity Illinois summer air! Cutting a root was like getting hit with a blast of tear gas. I love the stuff, though. Try my recipe for pot roast some time... Brown a roast thoroughly in oil. Remove and coat the top completely with a quarter-inch layer of ground horseradish(not the creamed junk - REAL grated root). More is better! Return the roast to a heavy pot, add an inch of water, the potatoes, carrots and onions. Simmer until done (45 - 60 minutes). The horseradish will caramelize to a sweet, slightly tangy layer you'll eat like candy, believe it or not.
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