Horseradish is a classic ingredient in fish dishes. The sharpness of the roots is characteristic. But the fiery flavor giver has even more to offer.
Horseradish is incredibly hot – and very healthy. Hardly anyone knows that there is twice as much vitamin C in the roots as in lemons.
The pungent taste is created by the mustard oils it contains, which are released when slicing or grating. The mustard oils have an antimicrobial effect in the body, reports the Federal Association of German Pharmacists’ Associations in its magazine “Neue Apotheken Illustrierte” (September 15, 2017 issue).
Since the essential oils evaporate quickly, it is best to only rub as much as you can directly process. To prevent the white meat from turning brown in the air, add a little milk, flour or lemon juice. It is best to use horseradish raw, because heat destroys the mustard oils.
Berlin (dpa / tmn)