Fresh Horseradish

Submitted by Margaret Mary Brennan-Brzyski

Now for some Polish cooking—from Ted’s mother’s recipe box. Fresh horseradish served with hardboiled eggs at Easter is part of a traditional Polish Easter blessing. The egg, of course, is a sign of new life and the horseradish reminds us of the pain and suffering that is required for birth and new life. The head of the household passes half hardboiled egg with a little horseradish to each person at the table, and says the prayer: “That which we have desired we have achieved. Alleluia. Happy Easter. Alleluia.”

Ingredients

Horseradish, grated; for every 1/2 lb add
1/2 cup of sugar
Dash of salt
1/2 cup of Half-and-Half
1 egg yolk

Directions

1. Set grated horseradish aside in a large bowl

2. Measure sugar and salt

3. Have the yolk ready

4. In a Teflon frying pan bring the cream to a boil and then remove the curdle

5. Pour the sugar over the cream and stir until dissolved

6. Add a few tablespoons of warm cream to the yolk

7. Then slowly blend the yolk into the rest of the cream mixture, stirring well

8. Bring to a full boil

9. Remove from heat and add to the grated horseradish root and mix well

10. Transfer to small glass jars and refrigerate until ready to use

Tip: If you can’t grate the horseradish, buy a har of grated horseradish and drain liquid before adding the rest of the ingredients.

Have you made this recipe? Share your tips, tricks, and stories in the comments below!