Horseradish is put on the grater with small meshes.
Heat the sour cream until it is almost boiling, then add the horseradish. Salt and pepper to taste.
It can be served with roast chicken, baked potatoes or crispy baked pumpkin.
Spicy tomato sauce with horseradish!
The recipe is dedicated to lovers of spicy snacks - delicious and flavorful sauce. It is for any occasion and perfect for meat dishes. It is prepared quite simply and keeps its spicy and aromatic taste for a long time.
- 100 g of horseradish root
- 1 tablespoon of apple cider vinegar.
METHOD OF PREPARATION:
1. Separate the garlic cloves, add them to a metal bowl, cover with a second smaller metal bowl and shake the construction vigorously for 30 seconds. Thus the garlic is very easy and quick to peel.
Advice. You can also use a saucepan with a lid or peel the garlic with a knife.
2. Peel the horseradish, cut it into pieces and pass it through the meat grinder. To prevent tears, wrap a ZIP bag over the hole of the shredder, close the zipper and tie further with a thread. Also, after adding the horseradish, cover the hole with a plastic bag.
3. Then pass the garlic through the mincer in the same horseradish bag and close the zipper immediately.
4. Cut the tomatoes and bell peppers into pieces and pass them through the meat grinder in a bowl.
5. Add salt, sugar and vinegar, transfer the horseradish with the garlic and mix quickly. Taste salt, sugar and vinegar - all 3 can be added to taste. Leave the sauce for about 20 minutes.
6. Sterilize the bottles for 10 minutes in boiling water over low heat.
7. Divide the sauce into bottles (or jars), close them tightly and store in the refrigerator.
8. If you want to prepare the sauce for the winter, then, after mixing all the ingredients, bring the sauce to the boil, boil it for 15 minutes and screw the jars.
The sauce is very hot during the first month, then begins to lose its properties and becomes less spicy. That is why it would be good, if you can, to prepare small portions. The sauce is universal: in summer you use it for a picnic, in winter you serve it with any meat or fish dish.
This food is made in time but it is made easy and the results make it worth the wait. The effort is small, so you don't have to be scared when you look at the preparation time, you don't have to sit for three hours with your hand on the shank, God forbid! First put the smoked ciolan (commercially found in the one already boiled) in water. in the same pot put three or four cloves of garlic, a cinnamon stick, a few cloves and a sprig of thyme. Put the lid on the pot, the fire under the pot and do your job for two hours.
After the steak has boiled and the meat comes off the bone, you can take it out of the pot and move it to a tray. Put it with the tray in the hot oven and leave it there for an hour. If you want, you can cut it first and put some crushed pepper in the notches, maybe some cumin.
When the ciolan is almost ready to bake, make the horseradish sauce. That's a pretty simple thing. First put a pan on the fire. in it, a line of oil and a teaspoon (but not full) are cumin. Let the cumin heat up until it starts to smell, then put in the pan the grated horseradish (a healthy spoon) and a polish from the juice in which the ciolan was boiled (that's why you don't need to use salt). Bring to a boil, turn down the heat and pour a cup of sweet cream into the pan. Mix well and leave the pan on low heat for a minute or two. Don't let it boil anymore, just lower it slightly.
The sauce, pour it over the ciolan and eat in moderation, because although it is a very tasty food, it is a bit heavy.
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Horseradish sauce for meatballs
This horseradish sauce for meatballs is one of the best I've eaten. It is also very easy to do. And, of course, it goes great with other types of meat. Or with vegetable dishes. I give you the original version, because that's how I've known it since childhood. It's a recipe from my mother's notebook. In her notebook it is called Sos tanti Lucri, being a recipe received by my mother from a lady who bore this name. Her mother met her on a vacation in Vatra Dornei. In fact, I met her too, because I was on that vacation too. I don't know how old I was, but I think I was a teenager. We stayed with this daddy Lucri and she cooked for us every day. One of the appetizers we liked the most was this one, horseradish meatballs. I had never eaten such a sauce before.
Because this sauce goes well with other dishes, not just meatballs, I now give you his recipe. What you will accompany him with is your choice. I'm just telling you that it's a great alternative to the simple meatballs that we Romanians put on any plate of appetizers on a holiday. You will surely surprise your diners with a new, very delicious combination.
Details about quantities
From the quantities I give below, about a cup of sauce comes out, about 200 fat. The original recipe has four eggs, but for the pictures for the recipe, the sauce from two eggs was enough for me. So you can double or even triple (although I would say it's a lot - only if you have a lot of people to eat with this appetizer) the quantities. horseradish is the star of this sauce. And you can add more if you like.
The consistency of horseradish sauce for meatballs
The base of this sauce is an omelet, but a slightly different one. Aunt Lucri and then my mother also gave a thicker consistency to the sauce. They chopped the omelet with a fork. I like a fine sauce. That's why I put everything in the blender / food processor. I like it to have a fine and slightly fluffy consistency. So to the original recipe, I also added sour cream from my cooking. You can choose the consistency you like best. If you prefer to feel the small pieces of omelet, then use the fork to grind.
The taste of horseradish sauce for meatballs
The taste is a balanced combination of salty, sweet, sour and slightly hot. Or faster. It depends a lot on how fast the horseradish is.
Ingredients horseradish sauce for meatballs
- 2 eggs
- a tablespoon of vinegar
- 1 tablespoon grated sugar
- a good tablespoon of grated horseradish
- 100 gr of mayonnaise
- a teaspoon of mustard
- 4 tablespoons cooking cream
- salt and pepper to taste
- favorite meatballs (I made Italian style meatballs)
How to prepare horseradish sauce for meatballs
We beat the eggs like an omelet. Add salt, pepper, sugar and vinegar. Put the mixture in a non-stick pan and fry the eggs like a soft scrambled eggs. Stir constantly and be careful not to burn the omelet. When it is ready, we transfer it to another bowl and let it cool completely.
We then put it in the blender. Add the mustard, mayonnaise, horseradish and cream for cooking and mix well. Transfer to the bowl in which we will serve. Add the meatballs and garnish with parsley or chives. Or what we have around the house. Cover the bowl with plastic wrap, so that the sauce does not turn brown. Keep cold until ready to serve. The longer it stays in the fridge, the better. So you can do it the day before serving.
That was all. From extremely simple ingredients we get a very fragrant and elegant sauce.
Horseradish sauce for meatballs - an enchantment in the kitchen!
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Nettle pasta with meatballs in horseradish sauce
When nettles meet in the pasta recipe, forget about the classic green aroma of grandma's food. With garlic infused in butter or with horseradish sauce, fresh nettle pasta is wonderful, they have a special taste. If you haven't tried this recipe for nettle pasta with meatballs in horseradish sauce yet, you should! The first nettles have just appeared. In addition, the road to the store to buy pasta is certainly longer than preparing and preparing them at home, especially if you also have a pasta machine.
Ingredients for nettle pasta
- 250 g white flour
- 250 g wholemeal flour
- 300 g freshly mashed nettles
- 3 large house eggs
- about 50 g of semolina for shaping the dough
- salt, only for boiling pasta (about 1 tablespoon of salt to 2 l of water)
Ingredients for baked sage meatballs
- 300 g pork leg
- 200 g smoked pork ham
- 1/2 slice of bread with fresh potatoes (30 g)
- 3 cloves green onions
- 3 cloves of green garlic
- 2 teaspoons Dijon mustard
- 1 or
- 1/2 teaspoon freshly ground cumin seeds
- salt and pepper
- a few green sage and thyme leaves
- 1-2 tablespoons oil.
Ingredients for horseradish sauce
- 30 g butter
- 1 tablespoon oil
- 1 small onion
- 1 tablespoon grated flour
- 250 ml concentrated chicken or vegetable soup
- 250 ml cream for cooking
- 50 ml fermented cream
- 2 teaspoons Dijon mustard
- 50 g fresh horseradish (1 horseradish root)
- 3 cloves of garlic
- 20 g parmesan
- a few green thyme leaves
- salt and pepper.
Preparing the dough for pasta
Fresh pasta is so good! Preparing the basic dough for pasta is not difficult at all, and the cooking time is much shorter than that intended for dry pasta. All you need is flour and fresh eggs. I chose to replace 2 eggs in the basic recipe with fresh nettles.
After cleaning and washing the nettles in several waters, I strained them and passed them finely. On a clean surface, I made a small hole in the middle of the pile of flour, in which I put the eggs. With a fork, I gently opened the eggs and brought the flour to the center. After a semi-soft crust formed, I added the nettles and started kneading with my hands for 12-14 minutes, until I got a soft and elastic dough. I formed a ball that I wrapped in cling film and left it in the fridge for an hour.
Preparing fluffy sage meatballs
I preheated the oven to 200 degrees Celsius (stage 6 for gas ovens) and prepared a tray with baking paper sprinkled with a little oil. I finely chopped the sage leaves, thyme, onion and garlic and ground the cumin seeds. With the help of the food processor, I finely chopped the pork and smoked ham, then the fresh bread. I mixed all the ingredients well, except the oil. After forming the meatballs, I placed them on the baking paper and sprinkled them with the rest of the oil - this is an important step so that the meatballs do not dry out and are juicy.
I baked the meatballs for 15-20 minutes, until they turned brown, taking care not to burn them, then I put them aside. The result is very tasty, fluffy and slightly spicy due to the mustard.
I divided the dough into four pieces, covered three of them and took care of the first piece. I applied the process to each piece of dough. I flattened it lightly and passed it through the thickest part of the pasta machine to form a thick sheet. Then I folded the sheet in half and ran it through the thick part of the machine again, repeating the process 3-4 times. After that, I sprinkled semolina on both sides of the sheet and passed it through the thinner part of the machine to get a sheet of approx. 1.5 mm. thickness. Sheets molded with a pasta machine are much thinner than those molded with a spatula, and the time spent preparing them in this way is much shorter.
After spreading all the sheets, I cut them into strips about 20 cm long, which I powdered well with semolina on both sides and rolled. Then I cut them by hand in the shape of a 1 cm wide noodle. I shook the pasta well, to remove the excess semolina, I put them aside and started preparing the sauce.
Preparation of horseradish sauce
I cleaned and finely grated the horseradish and garlic and set them aside. In a saucepan, sauté the finely chopped onion in butter and oil over low heat. After it softened and turned golden, I added the flour, stirring vigorously for a few seconds. I extinguished everything with the concentrated soup, then I added the liquid cream, the fermented cream, the mustard, the spices, the greens and the meatballs, leaving the sauce to boil for a few minutes. I took the pan off the heat, added the horseradish, garlic and grated Parmesan cheese. I mixed everything lightly, placed the lid on the pan and let the flavors combine for 10 minutes.
Meanwhile, I boiled the pasta in a sufficiently large amount of salt water - 1 l of water per 100 g of pasta - for 1-2 minutes, no more! Fresh pasta boils very quickly, so once the water started to boil, I kept my eyes on the pot. After about 1 minute and a half, the pasta was ready. I strained them immediately, without putting them under a stream of cold water, and placed them on the plate, along with the marinated meatballs. I didn't boil all the pasta, so I dried some of it and kept it in a tightly closed box.
This is the recipe for nettle pasta with meatballs in horseradish sauce.
Aromatic horseradish sauce for the winter. Spicy and very tasty!
Here is a great recipe for horseradish sauce for the winter, which is perfect for meat dishes. The sauce is quite simple to prepare: just pass all the ingredients through the mincer and season the sauce with salt and sugar. Horseradish sauce in a jar retains its spicy and aromatic taste for a long time. Keep this delicious sauce in the fridge and serve it with your favorite dishes!
Ingredients for a 1 l jar
-600 g of horseradish roots
Method of preparation
1. Peel the horseradish roots and pass them through the mincer. To prevent tears, place a bag over the hole of the shredder and secure it with an elastic band. The horseradish will remain in the bag and you will not breathe its vapors.
2. Peel the garlic, cut the tomatoes into quarters, remove the peppercorn seeds. Put all the ingredients through the mincer and mix them with the horseradish.
3. Add salt and sugar, mix well and put the sauce in sterilized jars. Store the sauce in the refrigerator.
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