Look for these fall fruits and vegetables at farmers’ markets and in produce departments for the best flavor (and greatest value) in season. Specific crops and harvest dates of fall produce will depend, of course, on your region’s climate.
Apples are one of those fruits people have forgotten have a season. But they do, and in the Northern Hemisphere they’re harvested late summer through fall.
Artichokes produce a second, smaller crop in the fall that tends to produce small to medium artichokes.
Arugula is a cool weather peppery green harvested at different times in different places (winter in warm climates, summer in cool ones) but grows in many places during autumn.
Beets are in season in temperate climates fall through spring. Fresh beets are often sold with their greens still attached.
Broccoli can be grown year-round but is more sweet, less bitter and sharp when harvested in the cooler temperatures of fall in most climates.
Broccoli rabe, rapini is a more bitter, a leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
Brussels sprouts grow on a stalk and, if you see them for sale that way, snap them up – they’ll last quite a bit longer than once they’re cut.
Cabbage – the cooler the weather when it’s harvested, the sweeter it tends to taste.
Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot’s natural season, which is late summer and fall.
Cauliflower may be grown, harvested and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter.
Chard like all greens, turns bitter when it gets too hot. Chard is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.
Fennel’s natural season is from fall through early spring.
Figs have a short second season in late fall (the first harvest comes in summer) just in time for Thanksgiving.
Grapes (early fall) ripen towards the end of summer and the harvest continues into fall.
Green beans tend to be sweetest and most tender during their natural season, from mid-summer into fall in most regions.
Kohlrabi (late fall) comes into season by the end of fall, but stays at its sweet best into winter.
Mushrooms, other than morels, are in-season in summer through fall.
Okra (early fall) needs heat to grow, so a nice long, hot summer in warmer climates brings out its best. Look for firm, plump pods in late summer and early fall.
Onions come from storage all year round but most onions are harvested in late summer through the fall.
Parsnips look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
Pears have a season that runs from mid-summer well into winter, depending on the variety and region.
Peppers (early fall) – both sweet and spicy- are harvested in late summer and early fall.
Persimmons are available for a short window in the fall and early winter – look for bright, heavy-feeling fruits.
Pomegranates only ripen in warmer climates. They are in season starting in October and are usually available fresh through December.
Pumpkins are the most common winter squash and come into season in September in most areas.
Quinces are an under-appreciated fruit. Bright and tart, quince jellies and desserts are a fall and early winter favorite.
Radicchio, like all chicories, is more sweet and less bitter when the weather is cool.
Sweet potatoes are often sold as “yams.” They are available from local sources year-round in warmer areas; from late summer through winter other places.
Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
Winter squash come into season in early fall and usually last well into winter.
Zucchini have a harvest season from summer into fall in most climates.
Cooking From The Fall Market
Roasted Fennel Soup with Homemade Croutons
- 1 fennel bulb (1 1/2 to 2 pounds)
- 1 cup coarsely chopped white onion (1 large)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 – 14 1/2 ounce cans reduced-sodium chicken broth
- 1 russet potato, peeled and cut into 1/2-inch cubes
- 1 cup half-and-half, light cream or evaporated milk
- 2 tablespoons lemon juice
- 3/4 teaspoon ground cumin
- Ground white pepper
- Kosher salt
- 1 tablespoon fennel seeds
- 1 recipe Homemade Croutons (optional), recipe below
Preheat oven to 375 degrees F.
Cut off and discard fennel stalks, reserving some of the feathery tops. Remove any wilted outer layers from the bulb; cut a thin slice from the base of bulb. Cut bulb into 1/2-inch slices, removing the core. Snip feathery tops; set aside.
In a 13x9x2-inch baking pan combine fennel slices and onion. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Roast, uncovered, about 25 minutes or just until vegetables are tender.
Transfer roasted vegetables to a large saucepan. Stir in broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Cool slightly.
Transfer vegetable mixture, one-third at a time, to a blender, food processor or use a hand immersion blender. Process until smooth. Return mixture to saucepan. Stir in half-and-half, lemon juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.
Meanwhile, in a small skillet cook fennel seeds over medium-high heat about 3 minutes or until light brown and fragrant, stirring frequently.
Top each serving with fennel tops, toasted fennel seeds and, if desired, Homemade Croutons.
To Make Ahead:
Prepare as directed and cool soup slightly. Transfer soup to an airtight container. Cover and chill for up to 2 days. Place fennel tops and toasted fennel seeds in separate resealable plastic bags. Chill fennel tops for up to 2 days and store fennel seeds at room temperature for up to 2 days. To serve, transfer soup to a large saucepan. Cook over medium heat until heated through, stirring occasionally. Serve as directed above.
- 2 cups of cubed Italian bread
- 2 tablespoons of olive oil
- 1/4 teaspoon of freshly ground black pepper
- 1/8 teaspoon of kosher salt
Spread cubed bread in a single layer in a shallow baking dish. Stir together olive oil, black pepper and kosher salt; pour over bread cubes, tossing to coat. Bake in a 350 degree F oven for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups.
Beet and Apple Salad
- 4 large beets (2 1/2 pounds)
- 5 thyme sprigs
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1/4 cup apple-cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons prepared horseradish
- 1/3 cup salted pistachios, chopped
- 1 green apple, thinly sliced
Preheat the oven to 375°F. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into thin slices.
In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
Healthy Chicken and Mushroom Fricassee
Serve with the roasted carrots below.
- 1 tablespoon olive oil
- 10 oz white button mushrooms, rinsed and quartered
- 1 cup leeks, split into quarters, then sliced into small squares and rinsed well
- 1 cup potatoes, peeled and diced
- 1 cup celery, rinsed and diced
- 1 cup pearl onions, raw or frozen
- 3 cup low-sodium chicken broth
- 1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
- 2 tablespoons each fresh herbs (such as parsley and chives), rinsed, dried and minced
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons lowfat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat oven to 350 º F.
Heat olive oil in a medium-sized heavy-bottomed roasting or braising pan (a large sauté pan with a metal handle).
Add mushrooms to the pan and cook until golden brown, about 3–5 minutes. Add leeks, potatoes, celery and pearl onions and continue to cook until the vegetables become soft, about 3–5 additional minutes. Add chicken broth to the pan and bring to a boil.
Add chicken to the pan, cover, and place in the oven for about 20 minutes or until the chicken is tender when pierced with a fork (or a meat thermometer reaches an internal temperature of 165 ºF).
When the chicken is cooked, remove them from the pan to serving bowl and keep warm. Return the pan to the stove top and bring the liquid to a boil. Stir in the lemon juice.
In a bowl, mix the cornstarch with the sour cream and add to the pan. Bring back to a boil, stir until mixed and then remove from the heat.
Season with salt and pepper and pour sauce over the chicken. Sprinkle with herbs and serve.
Spice & Honey Roasted Carrots
- 1 ½ pounds regular or rainbow carrots, scrubbed and peeled
- 1 tablespoon olive oil
- 1/2 cup coarsely chopped hazelnuts
- 1 tablespoon coriander seed
- 1 tablespoon sesame seed
- 1 ½ teaspoons cumin seed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon honey
- Lemon wedges
Preheat oven to 425 degrees F.
Trim carrots and peel. Halve any large carrots lengthwise.
Line a shallow roasting pan with foil. Evenly spread carrots in the pan. Drizzle with olive oil. Roast carrots, uncovered, for 20 minutes.
Meanwhile, for the seasoning mix, heat a small skillet over medium-high heat. Add hazelnuts; cook and stir 3 minutes or until fragrant and toasted. Transfer to a small bowl.
Add coriander, sesame and cumin seed to the hot skillet. Cook on medium-high heat for 2 minutes or until fragrant and toasted. Remove spices from heat and transfer to another bowl; cool for 10 minutes.
Using a spice grinder, coffee grinder, or mortar and pestle, grind or crush toasted spices until coarsely ground. Add the hazelnuts and salt and pepper, crushing nuts slightly.
Remove carrots from the oven. Drizzle with honey; toss to evenly coat. Sprinkle carrots with the seasoning mixture. Return to the oven; roast 5 to 10 minutes more.
Serve carrots with lemon wedges. Makes 6 servings.
Fig and Pear Cobbler with Cornmeal-Amaretti Biscuits
- 1/2 cup whole amaretti cookies
- 1 ⅓ cups all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cut into small pieces
- 1 ¼ cups whipping cream
- 2 cups dried Mission figs, halved
- 1 ½ pounds fresh pears, cored and sliced
- 3/4 cup sugar
- Juice and finely shredded peel from 1 orange
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 2 teaspoons cornstarch
- 1 ½ cups port wine or cranberry juice
- 2 tablespoons whipping cream
- 1/2 cup sliced almonds
- Vanilla ice cream or frozen yogurt (optional)
Preheat oven to 375 degrees F.
Place amaretti cookies in a food processor. Cover and process until finely ground. Add flour, cornmeal, the 2 tablespoons sugar, the baking powder and salt; cover and pulse with on/off turns to combine. Add butter; cover and pulse with on/off turns until pieces are the size of small peas.
In a large bowl combine butter mixture and the 1-1/4 cups whipping cream, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead gently two or three times until it holds together. Press dough into a 12×8-inch rectangle, about 1/2-inch thick. Cut the dough into eight rectangles
In a 3-quart rectangular baking dish combine figs and pears. Place the 3/4 cup sugar in a small bowl; add the finely shredded orange peel and use your fingers to rub the peel into the sugar. Stir in cinnamon, coriander and kosher salt. Pour sugar mixture over the fig mixture; gently toss with your hands to combine.
In a small bowl combine 2 tablespoons of orange juice and the cornstarch, stirring until smooth. Stir in the port and the remaining orange juice; pour evenly over the fruit mixture in the baking dish.
Place dough rectangles on top of the fruit mixture; brush with the 2 tablespoons whipping cream and sprinkle with almonds.
Bake for 35 to 45 minutes or until the top is browned and juices are bubbly around the edges of the pan. If necessary to prevent over browning, cover loosely with foil for the last 10 to 20 minutes of baking. Remove foil, if using, and cool on a wire rack for at least 30 minutes before serving. Serve warm with vanilla ice cream or yogurt.
- What’s in Season in October (fillyourplate.org)
Parfait (from the French meaning “perfect”) is a type of frozen dessert that dates back to 1894. At that time parfaits tasted like coffee and it was a frozen treat. Eventually, these layered ice cream desserts were laced with fruit syrups or liqueurs.
Modern day parfaits are usually prepared in tall glasses and the visual appeal of these traditional layered desserts makes them a favorite on many party menus. Popular parfait ingredients include fruit, nuts, chocolate, coffee, ice cream and yogurt. Strawberry parfait, mango parfait, apple parfait, peach parfait, yogurt parfait are all different kinds of parfaits that are served chilled as a casual dessert.
Around the world, parfait can mean many things. In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg and cream. In the UK and Germany, parfait refers to a very smooth meat paste (or pâté), usually made from liver (chicken or duck) and flavored with liqueur. In Italy, Italian ice is a frozen confection somewhat similar to shaved ice or snow cones but should not be confused with gelato, Italian ice cream. Sometimes, parfait-like confections are sold in Italy that layer different flavored Italian ices with gelato. This type of parfait dessert may be called gelati, which may be confusing.
In the United States, parfait refers to a popular dessert made by layering fresh or canned fruit and/or liqueurs with ice cream in a tall, clear glass and topped with whipped cream. In Canada and the northern United States, parfaits may also be made by using yogurt layered with granola, nuts and fresh fruits, such as peaches, strawberries or blueberries and are intended to be a healthier alternative to the ice cream/mascarpone and heavy cream parfaits.
Parfaits may be prepared as comfort food or as a health food, depending on the ingredients used. With ice cream, nuts and whipped cream, parfaits can be pretty high in calories. Yogurt in different forms, such as low-fat yogurt, organic yogurt or Greek yogurt, to name only a few, can be chosen according to suitability for the type of parfait you want to make. Yogurt parfaits make a delicious and nutritious breakfast.
Yogurt Parfaits can be made with unflavored yogurt or flavored varieties. The recipe may be made with a variety of yogurts with different consistencies, depending upon your taste. Full fat yogurt may be preferred by people who do not have to be conscious about losing weight. Those who prefer organic food, can choose to make their parfait with the organic varieties, while others may opt for regular.
Making a yogurt parfait is quite simple. A parfait glass is filled with layers of yogurt, granola and fruit. The layers are repeated and the final topping may be berries. It should be noted that it’s always better to fix a yogurt parfait and serve it immediately, otherwise, the cereal may get soggy and lose its crunchiness, thus making the dish less palatable.
Gelatin Parfaits are prepared by layering different fruit flavored gelatin (jello) in a parfait glass and topping the mixture with whipped cream and nuts. As the gelatin takes time to set, about 4-5 hours, make this parfait only when there is adequate time to prepare the gelatin before the occasion in which it is to be served.
Mixed Fruit parfaits are made with a base of sour cream mixed with sugar, fruit juice of choice and a liqueur. The mixture is placed at the bottom of a parfait glass, fresh fruits are placed as the next layer of the parfait, followed by a final layer of chocolate shavings. The dish is best served after being chilled for a couple of hours.
All parfaits are not desserts, as some are savory dishes made of seafood, vegetables and even foie gras. Savory parfaits are made in the same way as the dessert parfaits, except of course, with different ingredients. The common factor is their method.
Here are a few parfait recipes to suit a variety of tastes. Let your imagination create even more.
Italian Hazelnut Parfait
- 1/2 cup skinned hazelnuts
- 15 ounces part-skim ricotta
- 1/4 cup low-fat vanilla Greek yogurt
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 25 amaretti cookies
- 1/2 cup heavy cream
- 1 ounce semi-sweet or sweet chocolate, grated (for garnish)
Set the oven at 375 degrees F.
Use 4 tall glasses.
In a baking pan, toast the hazelnuts, stirring often, for 8 to 10 minutes or until browned; cool. Chop the hazelnuts coarsely; transfer to a bowl.
In another bowl, whisk the ricotta until creamy, then whisk in the yogurt, ¼ cup of the confectioners’ sugar and vanilla. Cover and refrigerate.
Meanwhile, place cookies in a large zipper-top plastic bag. Use a rolling-pin to crush them to the size of peas.
In a cold bowl with cold beaters, beat the cream and the remaining ¼ cup confectioners’ sugar until it holds soft peaks.
Spoon 1 tablespoon of the ricotta mixture into each glass, sprinkle with amaretti and a few hazelnuts (save 2 tablespoons of the nuts for the top garnish).
Continue to layer in this way, ending with a thin layer of ricotta. Add a spoonful of whipped cream and top with the reserved hazelnuts and grated chocolate.
Fresh Fruit Parfait
These parfaits are perfect for breakfast or for dessert.
- 1 rounded cup (½ dry pint) blackberries, raspberries or hulled strawberries, plus 2 extra berries per person for garnish
- 1 rounded tablespoon seedless raspberry jam
- 2 large, ripe, firm bananas
- 2 teaspoons fresh lemon juice
- 4 cups melon balls from two or three different types of ripe melon
- Two 8-ounce containers vanilla yogurt
- Optional additions: Your favorite granola or some dry-toasted sliced almonds or walnuts and fresh mint leaves for garnish
Place the berries in the bowl of a food processor fitted with the steel blade or in a blender. Process the berries until thoroughly pureed.
Place the jam in a 1-quart saucepan. Position a fine-mesh sieve over the pan and pour the berry puree into the sieve. Using a sturdy rubber or wooden spatula, rub the puree through the sieve, leaving the seeds behind (straining is not necessary if using only strawberries). Bring the pureed mixture just to a simmer over low heat, stirring to break up any coagulated jam. Remove the pan from the stove, pour the mixture into a bowl and let it cool.
When you’re almost ready to serve the parfaits, lay each peeled banana on a flat surface and with a melon ball scoop make banana balls. When you’ve measured at least 1 cup, toss them with the lemon juice to prevent discoloring.
Gently fold together the banana and melon balls. Place 1¼ cups of the fruit balls in each parfait glass and ladle 1/2 cup of vanilla yogurt over the fruit. Spoon 2 tablespoons of the berry puree on top of the yogurt. Allow the parfait to sit for a few minutes so the toppings can trickle down throughout the fruit.
If desired, top each parfait with a tablespoon or so of your favorite granola or some toasted sliced almonds. Garnish each serving with two plump berries and a sprig of fresh mint.
Healthy Tiramisu Parfaits
- 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
- 3/4 cup skim ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 container (6 oz) vanilla yogurt
- 1/3 cup cold brewed espresso or strong coffee
- 2 tablespoons coffee-flavored liqueur
- 1 package (3 oz) soft ladyfingers, cut into 1/2-inch cubes
- 1 oz semisweet baking chocolate, grated (1/4 cup)
In medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Beat in ricotta cheese, powdered sugar and vanilla until the mixture is creamy. Beat in yogurt until well blended.
In small bowl, mix espresso and coffee liqueur.
In 8 small parfait glasses or clear drinking glasses, layer half of the ladyfingers, half of the espresso mixture and half of the cheese mixture. Sprinkle each with about 3/4 teaspoon grated chocolate. Repeat layers.
Cover; refrigerate at least 1 hour to blend flavors but no longer than 4 hours. Store covered in refrigerator.
Tomato Caprese Parfaits
- A pint of grape tomatoes, halved
- A cup of basil leaves, sliced thin
- 16 ounces of fresh mozzarella, sliced and then cut into small wedges
- 1/2 cup prepared pesto
- Olive oil
- Salt and pepper
- Balsamic vinegar
- 4-6 parfait glasses depending on size
Add a few tablespoons of olive oil to the pesto to make it more pourable. Sprinkle salt and pepper on the tomatoes.
In attractive parfait glasses, layer tomatoes – mozzarella – basil and then a drizzle of each – pesto and vinegar. Repeat until glasses are full. Top with the basil shreds.
This recipe makes a great summer first course.
- 4 ounces light cream cheese, softened
- 4 ounces crab meat
- 2 teaspoons lemon juice
- 1 teaspoon seafood seasoning
- Shredded lettuce
- Cocktail sauce, homemade or store-bought (homemade recipe below)
- Boiled shrimp, peeled, shells and tails removed and diced
- Prepared horseradish sauce, homemade or store-bought
- Light sour cream
- Grape tomatoes
Combine cream cheese, crabmeat, lemon juice and seafood seasoning until well blended.
Line the bottom of tall parfait glasses with shredded lettuce. Add a layer of the crab spread. Add a drizzle of cocktail sauce. Add a layer of diced boiled shrimp and more cocktail sauce.
For the topping, combine equal amounts of horseradish sauce and sour cream. Spoon a dollop on top of each parfait and add a grape tomato.
- 1/2 cup ketchup
- 2 tablespoons grated horseradish
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1/2 teaspoon Worcestershire sauce
Combine all ingredients, making sure the sugar has dissolved. Store covered in the refrigerator.
- Berry Cherry Yogurt Parfait (thecaringcoachingcenter.wordpress.com)
- World’s Tallest Parfaits (uniquedaily.com)
- Protein Packed Parfait (healthfitnessandmassage.wordpress.com)
- Blueberry Ice Cream Parfait (cookingupkefi.com)
- Strawberry Lychee Yogurt Parfait (cookingwithawallflower.wordpress.com)
- Strawberry & Fruit Parfait (skinnysexysmiling.wordpress.com)
Horseradish is native to Eastern and Central Europe and possibly Western Asia. It has been grown for its roots for over 2,000 years. The Oxford Companion to Food notes that the first written mention of the root was probably in the 13th century, when a root with the description of horseradish was mentioned in a text describing medicinal cures. Its use as a condiment came later, based on the earliest known written documentation from the 15th century.
The English word “horseradish” has nothing to do with horses or radishes. The word “horse” formerly meant “coarse” or “rough.” “Radish” comes from the Latin “radix,” meaning “root.” Horseradish is not a type of radish, although they are in the same family.
In Slovenia and in the Italian regions of Friuli Venezia Giulia and Veneto, horseradish (often grated and mixed with sour cream, vinegar, hard-boiled eggs or apples) is also a traditional Easter dish. Further west in the Italian regions of Lombardy, Emilia-Romagna and Piedmont, it is called “barbaforte (strong beard)” and is a traditional accompaniment to Bollito Misto; while in the Italian northeastern regions of Trentino-Alto Adige/Südtirol, Veneto and Friuli-Venezia Giulia, it is still called “kren” or “cren”.
Horseradish is in the Brassica family, which includes broccoli, radishes, kohlrabi, cauliflower and kale. It is a perennial in most locations in the US and will spread rapidly in the garden from season to season, if not contained properly. Horseradish plants have large, deep green, spoon-shaped leaves (which are edible), large, deep-growing roots and very fragrant white flowers. The bulk of US horseradish cultivation is in southwestern Illinois, near the banks of the Mississippi River (near St. Louis), where the root has been grown commercially for over 150 years. Cool weather helps give horseradish its pungency, so it is generally harvested from mid-fall right through to early spring.
Horseradish growers employ a wide range of herbicides, including glyphosate (aka RoundUp) to control both weeds and spreading horseradish plants (because horseradish spreads so easily. Other pesticides are used to control insect infestations and disease. If you are concerned about pesticide use in horseradish cultivation, look for organic horseradish at your local farmers’ market.
Horseradish roots are large, tapering to a point, with a dark brown peel and a creamy white interior. Horseradish’s bite comes from the release of compounds when the root is grated (without grating and exposure to air, horseradish roots really don’t smell like much of anything). Vinegar stops this chemical process, which is why most commercial horseradish preparations contain vinegar. For really hot horseradish, leave the grated root exposed to the air for a few minutes (longer than that, it starts to discolor and dry out). For milder horseradish, add vinegar right away.
What to look for:
Look for firm roots with no mushy or black spots. Avoid roots that are floppy or dried out. You can find horseradish root in the produce section of some grocery stores and at farmers’ markets.
What to Do with It:
Grated horseradish root makes delicious sauces and condiments. It is perfect paired with beef, seafood and roasted vegetables. You can stir freshly grated root (or prepared horseradish) in to mustard for a spicy sauce or mix it with ketchup to make a cocktail sauce for seafood.
Horseradish root is generally not cooked, but grated and mixed with vinegar or other condiments to make sauces. Cooking grated horseradish greatly diminishes the flavor and pungency of the root, so add horseradish at the end of cooking, off the heat. Horseradish root can be used in a number of creative ways in the kitchen. The grated root is commonly mixed with dairy products (like cream, sour cream and crème fraiche) to tame its peppery bite. Also try stirring some horseradish into your next batch of vinaigrette, make a horseradish dip or fold some grated horseradish into mashed potatoes. Creamy horseradish sauce is commonly served with roast beef, but is equally good with salmon, scallops, roasted vegetables (especially potatoes and beets) and, of course, stirred into Bloody Mary mixes.
Some recipes call for fresh horseradish to be grated in a food processor (convenient if you have a large batch to grind), but a Microplane zester makes the best grated horseradish, if all you need is a tablespoon or two. Many recipes for grating your own horseradish recommend that you do so outdoors or in a very well ventilated place and wear gloves and eye protection. The volatile oils that are released from horseradish that is grated are very pungent.
- 1 1/2 pounds Horseradish root = 680 g = 2 3/4 cups grated
- 1 tablespoon of fresh grated Horseradish = 2 tablespoons bottled
- 1/2 cup grated horseradish = 3 oz / 7 g
A Few Facts:
- An enzyme found in horseradish, called horseradish peroxidase, is widely used in biochemical research.
- Horseradish is toxic to horses.
- Don’t put your horseradish sauce in a silver serving dish: the grated root can tarnish the metal.
- Horseradish is commonly used as one of the “bitter herbs” required at Passover Seder.
Uncut horseradish roots will keep for several weeks in the crisper drawer of the refrigerator. Cut horseradish should be used right away. Grated fresh horseradish, preserved in vinegar, will keep for several months in the refrigerator. Peeled and grated horseradish can be stored in sealed bags or containers in the freezer for a few months.
How to make prepared horseradish for your recipes:
- 1 pound fresh horseradish root
- 8 tablespoons white wine vinegar
- 2 1/2 teaspoons kosher salt
Peel and coarsely grate the fresh horseradish root. Combine grated horseradish, 2 tablespoons white wine vinegar and salt in a food processor; pulse 4 or 5 times or until the horseradish begins to break down. Add the remaining vinegar, a tablespoonful at a time, until the mixture forms a coarse paste. Transfer mixture to a jar and refrigerate for up to 1 month.
Apple Horseradish Sauce
In Trentino, Italy, cooked apples and fresh horseradish are served with roasted beef, chicken or pork dishes. Cream is added to the sauce to temper the sharpness of the horseradish.
- 3 pounds McIntosh or Golden Delicious apples, peeled, cored and diced
- 3 tablespoons lemon juice
- 1 tablespoon kosher salt
- 5 ounce piece of fresh horseradish root
- 1/2 cup heavy cream
In a heavy 3 or 4-quart saucepan with a cover, place the apple chunks and toss with the lemon juice and salt. Cover the pan, and set it over medium-low heat. Cook the apples slowly for 15 minutes, stirring several times, as they soften. Remove the cover, raise the heat to bring to a boil. Cook for 10 minutes or until the juices are syrupy and the apples are very soft. Turn off the heat.
Peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup, for a milder taste, or 1 cup, for a stronger taste.
With a potato masher, crush the apples into a chunky sauce. Stir in the grated horseradish and cream and pour into a serving bowl. Serve warm or cold.
Roasted Beet Salad with Horseradish-Dill Sauce
- 4 medium beets, washed and trimmed
- 1/4 cup low fat sour cream
- 1/4 cup low fat Greek yogurt
- 1 clove garlic, grated on a Microplane grater (or chopped very fine)
- 1 tablespoon (or more, to taste) freshly grated horseradish
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne
- Kosher salt
- 3 tablespoons fresh dill, chopped
- 1 tablespoon extra virgin olive oil
- Lettuce for serving
To roast the beets:
Preheat the oven to 400°F. Wrap the beets, two at a time, in aluminum foil. Place the beets on a baking pan and roast until tender. The amount of time will vary by the size and even variety of the beet; but start checking around 45 minutes, as it could take as long as 40-45 minutes more. Use the tip of a sharp knife to test; if the knife goes into the beets with little resistance, they are done.
For the horseradish-dill sauce:
Whisk together the sour cream, Greek yogurt, garlic, horseradish, lemon juice, cayenne and salt (to taste). Gently fold in the chopped dill. Cover and refrigerate while the beets are roasting to let the flavors blend.
When the beets are done, let cool slightly, then peel or rub the skins off with a paper towel. Slice into 1/4 inch thick slices, gently toss with the extra virgin olive oil and a pinch of salt, and arrange on a platter over lettuce. Drizzle with some of the horseradish-dill sauce. (Serve extra on the side.)
Italian Baked Clams with Horseradish
- 12 littleneck or cherrystone clams, opened; top shell discarded
- Extra-virgin olive oil
- 1/4 cup freshly grated horseradish
- 1 1/2 cups Italian seasoned panko crumbs
- 1/2 cup white wine
- 1 lemon, halved
Preheat the broiler in your oven. Place clams in their half shells on a baking pan; drizzle with olive oil and set aside.
In a small bowl, combine horseradish and panko crumbs; sprinkle over clams and lightly pat down. Squeeze the juice from 1 of the lemon halves over the clams and drizzle with olive oil.
Place clams under the broiler and cook until crumbs are light golden and bubbly, about 5-6 minutes. Drizzle clams with the white wine halfway through cooking.
Transfer clams to a serving plate..
Cut remaining lemon half into 4 wedges and serve with the clams.
Italian Beef Sandwiches With Horseradish Sauce
Makes enough for 10 sandwiches
- 2 1/2 – 3 lb boneless chuck roast
- 3 cups beef broth
- Salt and black pepper
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 tablespoon dried Italian seasoning
- 1 tablespoon olive oil, if cooking in the oven
- 1/4 cup low fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 1 tablespoon spicy brown mustard
- 1 teaspoon onion powder
- 2 tablespoons prepared horseradish
- 10 whole wheat rolls
- 1 white onion, sliced thin
- 10 slices provolone cheese or cheese of choice
For the beef cooked in the oven:
Preheat the oven to 300 degrees F and position a rack in the middle of the oven.
Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden brown. Add the remaining beef ingredients and place the pot in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once cooled a bit, shred the meat into smaller pieces for the sandwiches.
For the beef cooked in a slow cooker:
Place roast in slow cooker and add the remaining beef ingredients, except the oil, over the top of the meat.
Cover and cook on low for 10 to 12 hours. Slice or shred the meat.
For the horseradish sauce:
Mix everything together. Refrigerate until ready to use.
To assemble the sandwiches:
Preheat the broiler. Toast the rolls.
Spread a little horseradish sauce on both sides of the toasted rolls.
Add a layer of beef, top with sliced onion and then a piece of provolone cheese.
Place under the broiler for a minute or two until the cheese is melted.
Horseradish Asiago Crusted Salmon
- 4 – 6 oz. skinless salmon fillets
- 3/4 cup fresh shredded horseradish root
- 3/4 cup shredded Asiago cheese
- 1/4 cup butter (melted)
- Olive oil
- 2 teaspoons minced fresh rosemary
- 1 lime
- 1 cup low fat sour cream
- 1 tablespoon Dijon mustard
- Salt and ground white pepper to taste
For the Dijon sauce:
Mix the ingredients together and refrigerate until serving time.
For the salmon:
Preheat the oven to 350 degrees F.
In a mixing bowl combine grated horseradish, Asiago, melted butter and rosemary.
Brush each salmon fillet with olive oil and coat with the Asiago cheese mixture.
Place each fillet on a well-oiled baking pan and bake until golden brown (about 15 minutes)
Remove from the oven to a serving platter and drizzle with the Dijon sauce. Serve with fresh lime.
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