Chren, an essential part of the Easter basket, has been reigning for years on the sloevn tables as a traditional side dish to meat and food. However, this pungent root has been shown to offer much more. Along with the right fruit, it can create unique taste feelings that will surprise even the largest culinary skeptics.
Horseradish, known for its spicy fragrance, often appears as a side dish to classic Easter meals – its use is popular in sour soup or as an inherent part of beetroot. However, experts point out that the root has much more versatile use in the kitchen.
What to use horseradish for?
Horseradish is suitable for white sausage or as an aromatic additive to the egg boiled eggs. However, this does not have to end creativity. In salads and vegetables it is perfectly suited to apples, celery or carrots, where it combines fine tones of fruit with the sharpness of horseradish.
Sandwich with cottage cheese, cream and horseradish, sprinkled with fresh herbs, is also a classic example of the unusual use of this product. Like horseradish butter – an interesting offer for those looking for a variety of everyday food.
Horseradish with fruit
An interesting idea for culinary experiments is a combination of horseradish with meat products, from ham sandwiches to herring in horseradish sauce. But the most unusual combination recommended by experts is compositions with fruit, such as apples or even citrus. In combination with horseradish, the fruity taste will gain a new, distinctive depth – a design for bold gourmets who are not afraid to cross the culinary scheme.
Horseradish, although associated mainly with the Polish tradition, thanks to its diverse possibilities can become an inspiration not only during holidays but also on a daily basis. Experimenting with its taste and aroma easily finds its place in both classic and more modern cuisine.
One mistake is enough and the horseradish taste quickly fades. In this way, you will keep its distinctive and characteristic taste for longer
