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.
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.
- 1 cup full fat plain Greek yogurt or labneh
- 2 tablespoons prepared or jarred horseradish, or ¼ cup of fresh grated horseradish
- ½ tablespoon fresh lemon juice
- pinch each of salt and black pepper
- 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.