Savor Cooks: Horseradish

This month’s “Savor Cooks” recipe features horseradish. Try our recipe for Horseradish Yogurt.

Looking for a little more zing in the kitchen? Experiment with horseradish. You can get the fresh root and grate it right into sauces or onto food. Or seek out the “prepared” kind, which you will find in a jar. Prepared horseradish consists of grated horseradish mixed with vinegar and salt.

Don’t forget to check out our Food of the Month post on horseradish.

Recipe

This recipe comes together in less than 5 minutes. It’s spicy and bright and creamy all in one. Try spreading it onto toast and garnish with thinly sliced vegetables and chopped herbs such as chives or dill. Or use in a sandwich in place of mayonnaise. You can even dollop the yogurt onto a plate and serve alongside roasted vegetables (we suggest trying potatoes or broccoli) or fish, or just use as a dip for cut up raw vegetables.

If you are sensitive to spice, try starting with half the amount of horseradish, taste, and add more as desired.

Horseradish Yogurt
Yields 1
Ingredients
  1. 1 cup full fat plain Greek yogurt or labneh
  2. 2 tablespoons prepared or jarred horseradish, or ¼ cup of fresh grated horseradish
  3. ½ tablespoon fresh lemon juice
  4. pinch each of salt and black pepper
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Instructions
  1. Mix yogurt, horseradish, and lemon juice, and pinch each of salt and pepper in a medium bowl. Taste and add more lemon juice if desired. Cover and store leftovers in the refrigerator for up to 4 days.
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Adapted from Bon Appetit
Adapted from Bon Appetit
Savor Health http://savorhealth.com/
Stephanie Forsythe MS, RDN, CNSC, CDN

Stephanie Forsythe MS, RDN, CNSC, CDN is a Registered Dietitian Nutritionist who works as a Clinical Dietitian and Nutrition Coordinator at a hospital in Brooklyn. She helps patients meet their nutritional needs during their stay in the intensive care units. Aside from developing recipe and blog content for Savor Health, Stephanie also has worked as pastry cook in California and New York City. Stephanie received her undergraduate degree from the University of California, Berkeley and her Master of Science in Nutrition Education from Teachers College Columbia University. She completed a Dietetic Internship and training through Teachers College.

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