John Myers
Ingredients for 1 servings:
- 1 stalk(s) horseradish, fresh
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes
for sprinkling over various dishes
Peel the horseradish and slice it into fairly small pieces (and shed plenty of tears from your eyes and nose). Arrange the pieces on a baking sheet lined with parchment paper (side by side – not on top of each other is the magic formula here). Turn on the oven (55 degrees Celsius), wedge a wooden spoon or something similar between the oven and the oven door (a small gap must be left open). Stir thoroughly about every 20 minutes. Dry in the oven until the liquid has been drawn out, depending on the size of the pieces and the oven. The whole thing is ready when the horseradish is still white (not brown – then it no longer tastes good) but dry (then it will rustle a little when stirred). Tip: Sprinkle it over ready-made beef dishes or salads just before serving –> it adds a very delicate, delicate touch to the dish.
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