Make a brine and cure the fresh horseradish; use as needed. We served this with roasted beets in our Farmers Market Dinner Show 2011.
- 1 whole horse radish root, clean, peel
- 1 cup water
- 1 cup vinegar
- 1 teaspoon salt
- 1/2 cup well drained horseradish
1 cup heavy cream, whipped
Grate the horseradish root. Blend water, vinegar, salt. Add to grated horseradish root. Hold in refrigerator several days or at least 24 hours before using. At service, remove 1/ 2 cup and squeeze/drain well. Fold into whipped cream and serve immediately.