It’s probably one of those things you either love or hate, but I happen to love horseradish. I know I’m not alone, because every year, approximately 24 million pounds of horseradish root get processed in this country.
Folks in Collinsville, Ill., really know how to express their love of this culinary treat. They host the annual International Horseradish Festival, where some of the events include a root toss, a horseradish eating contest and a horseradish recipe contest. I’m not sure how the eating contest works, but I can only imagine the contestants must have cast-iron stomachs! To me, a little goes a long way.
My favorite way to use horseradish is to serve it with prime rib or corned beef. I always cook a lot of corned beef so I will have leftovers for sandwiches, casseroles or maybe a breakfast skillet with some scrambled eggs and potatoes. If you’re a horseradish fan, I hope you’ll find something to add to your favorites here today. (Pat me on the back for omitting the recipe for horseradish ice cream that I found!)
I know of a few people who make a party out of preparing their own horseradish. They make a LOT of it! But if you happen to obtain a small amount of horseradish root, you can try your hand at preparing it yourself. Sometimes Whole Foods has horseradish root in its produce section...