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@ossobuco,

I need a good horseradish sauce to go with a beef tenderloin we are having for Christmas Dinner...anyone know of a good recipe?

1 Reply

@mismi,

You can make that real simple mismi: whip some cream and slowly fold the
horseradish in the cream. Season with a bit of salt and sugar.

Or, you make a Bèchamel sauce out of milk, flour, butter and add the horseradish. Season with lemon juice and sugar.

2 Replies

@CalamityJane,

That's great Jane - I think I will do the Bechemel sauce and add the horseradish and all - that sounds perfect.

Thank you so much - I was just about to run to the store - but I think I have everything but the horseradish for that.

1 Reply

@mismi,

mismi, if you can get the horseradish root, then you could add some grated
horseradish on top of the sauce. It gives it more zest.
If you ever go to Austria you have to eat "prime rib with horseradish sauce"
there, they know how to perfect it.

1 Reply

@CalamityJane,

Whipping cream with freshly grated horseradish is just the absolute best.

(wonderful with roasted cauliflower and just about everything else)

0 Replies

@CalamityJane,

when you are grating the fresh horseradish , you better keep your hands away from the eyes .
really fresh horseradish will make your eyes sting , itch and probably water - rubbing your eyes will cause major pain - just grin and bear it .
perhaps one of those enclosed graters might work , but still : no rubbing of eyes !
hbg

1 Reply

@hamburger,

Maybe I should wear rubber gloves...I am pretty unaware of rubbing my eyes sometimes - that's all I need is red watery eyes in all the Christmas pics...thanks Hamburger....

Beth - I may try the whipping cream, I have that too...for some reason the Bechemel sauce with the horse radish in it sounded really good. Give me choices and I get confused...

We went to breakfast this morning and there were so many choices I couldn't make up my mind. I had to get my husband to pick or we probably would have still been there. Not something I love about me - it just is.

He chose well - it was a yummy omelette!

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Celery greens. What do you folk do with them (apart from using them in a stock, or maybe in a soup?)
Any other good uses you can suggest?
It just seems such a waste to chop the healthy green, leafy parts off & throw them in the compost bin.

1 Reply

@msolga,

You could add them to salad greens.

Not sure if this would work, but you might be able to dry them and then crush them up and use them as an herb. Is that how they make celery salt?

1 Reply

@Butrflynet,

I'm not sure about how celery salt is made, butreflynet.

I think I'll just experiment by eating some of the fresh, raw greens & see what I make of them! See what presents itself! Wink

It just seemed odd or wasteful, or something ..... to be chopping them off the stalks every time I bought celery. And I wondered what other folk did with theirs. Might do some Googling & see what I can find.

Thanks for responding.

3 Replies

@msolga,

I put them in salads, including tuna salad sandwiches. (I've started using more of certain vegetables and herbs
.. like stems and leaves.)

1 Reply

@msolga,

I've come across a few different uses, on a number of "cooks sharing" sites:
Uses include: stocks, soups (remove before eating), raw & chopped in salads, raw on top of dishes like fried rice ... & interestingly, as an alternative to cilantro, for those who don't like the taste. (I love it!)

1 Reply

@msolga,

I'm still puzzling as to why you'd chop the green leafy bits off to begin with. What are you making where the leafy bits would be a problem?

1 Reply

@ossobuco,

Quote:

I put them in salads, including tuna salad sandwiches. (I've started using more of certain vegetables and herbs
.. like stems and leaves.)

I like the idea of a tuna & celery greens sandwich, osso! Two good strong tastes together! Yum.
Or using them as a herb, though I'm not sure of what sorts of (cooked) dishes they'd suit.

In big bowl Vietnamese soups the finishing touch, right at the very end, is often to throw a big, generous pile of raw herbs - like mint, Vietnamese "mint", parsley, some chopped Asian greens ... etc, etc, on top. A very nice touch, I think! Perhaps a few celery leaves might go well here?

0 Replies

@msolga,

http://www.ideasinfood.com/ideas_in_food/2008/11/celery-leaf-gnocchi.html

http://www.yum-recipes.com/Recipe/Uncategorized/107053_Fried_Celery_Leaves.html

1 Reply

@ehBeth,

Quote:

I'm still puzzling as to why you'd chop the green leafy bits off to begin with. What are you making where the leafy bits would be a problem?

I'm just not in the habit of using them, ehBeth. (Not many recipes I've come across which specifically call for them, as opposed to celery stalks.) Seems this is quite a common dilemma (sp?) , judging from the number of similar discussions I found when I Googled the topic.
.... And I often chop them off so's the stalks will fit my fridge crisper. They take up a lot of room!

1 Reply

@msolga,

ah, ok. I just chop them and use them in anything that calls for celery. I don't really differentiate stalk from leaf (though the leaf is clearly more intensely flavoured). Seems a waste to chop the leaves off, so I never did.

This reminds me of the thread where dys and roger revealed that they removed the stems from mushrooms before using them. I was mightily puzzled by that as well.

1 Reply

@Butrflynet,

Interesting ideas, Butrflynet! Celery leaf gnocchi! Surprised

And this one, as a crispy garnish:

Quote:

In a medium skillet over medium heat heat oil until hot.
Add celery leaves and fry until crisp and golden about 2 minutes.
Using a slotted spoon transfer to paper towels to drain.
Sprinkle with salt and pepper.
Sprinkle on chicken and seafood salads.

Thanks!

0 Replies

@ehBeth,

You'd be surprised how many people do both! Wink

Ah, so the leaf is more strongly flavoured! Rather like a very intense continental (flat leaf) parsley?

I use mushroom stems, too, but I've noticed that many recipes advise to remove them ... & use them as in stock base, for example ...
Though mostly no suggestions for the poor old stems is suggested at all.

0 Replies

I am, again, trying to up the fruit and veggies in our diet.

You'd think I'd find it easier, considering the years I lived as a vegetarian. I think I got stuck revisiting the same combos over and over.

I've been using this site for a while now

http://www.5to10aday.com/en_recipes.asp

It's been helping me. You tell it what course you're looking for, what fruit/veggies you want to use - it finds the recipes for you (you can also choose from specific source websites using one of their dropdowns)

here is a recipe I found when I was looking for something new using carrots (the general concept isn't new, but the combo of herbs/spices is)

Caramelized Rainbow Crunch Carrots in Spicy Lemongrass Sauce

~~~

or mebbe

Tuscan Vegetable soup with basil and pine nuts

Quote:

Ingredients
• 1 chopped red onion
• 3-diced carrots
• 3 stalks, celery, diced
• ½ head cabbage, shredded
• 1 small zucchini, diced
• 1 small leek, diced
• 2 green onions, chopped
• 14 ounce, canned Cannellini beans
• 1 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1-cup pine nuts, toasted
• 1-cup parmesan cheese
• 7 tbsp. Unsalted butter
• 1 cup olive oil
Preparation
Sautee vegetables in ½ cup olive oil, season with salt and add enough water to cover. Simmer for 20 minutes. Meanwhile, take basil, pine nuts, cheese butter and remaining oil and puree into paste. When vegetables are finished, add paste. Bowl and top with Parmesan cheese.

Produce
Onions (Red, White & Yellow)
Zucchini
Carrot
Celery
Cabbage (Purple)

0 Replies

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