*If you prefer to make freshly grated horseradish, this is a simple processadapted from the “Ball Blue Book” —
Freshly Grated Horseradish
Wash scrape and grate fresh horseradish roots. Fillpint jars two-thirds full with the grated horseradish. Fill the jars tothe top with vinegar. Seal jars and store away from the light.
Or, if you prefer a creamy horseradish sauce as an accompaniment to meat:
Combine1/3 cup low fat sour cream and 2 teaspoons freshly grated horseradish; whiskthoroughly.
Yield: 8 servings
This recipe has been kitchen tested.
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