Horseradish - A Ukrainian Easter tradition

Zesty horseradish is a traditional accompaniment for Easter meats such as ham, sausage, pork, and duck.

Horseradish when grated gives off volatile
oils, so whenever grating fresh horseradish
make sure your room is well-ventilated.

Horseradish is grown for its pungent roots, which are generally grated, mixed with vinegar and salt, and used as a condiment or relish. One tablespoon of horseradish has only 2 calories, is low in sodium, and provides dietary fiber.

Although it is not clear when horseradish originates, some scholars believe it is indigenous to Eastern Europe. A traditional Ukrainian Easter condiment, it can be enjoyed any time of year.

Here are two recipes for horseradish sauce, which Sylvia recently shared on Nash Holos:

Horseradish Sauce

6     tbsp    grated fresh horseradish
2     cups    sour cream
2     tsp     salt
2     tbsp    sugar
2     tbsp    vinegar

1. Mix all ingredients in a glass bowl.
2. Adjust seasonings to taste.
3. Let stand at room temperature for 1 hour before serving so flavours can develop.

Makes about 3 cups.

Easter Horseradish

1     cup     ground horseradish
1     tbsp    butter, softened
1/4   cup     liquid honey
10    eggs    hard-cooked    
 
1. Mix horseradish, butter and honey until smooth.
2. Mash eggs with a fork (or process until fine, or put through a fine sieve).
3. Add to the horseradish mixture.
4. Mix well.

Makes about 3 cups.

Try it ...it's Ukrainian!