Horseradish as a Ceremonial Addition to Dishes

1. Properties and applications of common horseradish root

2. Significance of horseradish in Christmas cuisine

3. Eggs filled with beets and horseradish

4. Baked chicken with horseradish sauce

5. Easter dish with eggs and corn

6. Egg pieces in ham slices with horseradish

1. Properties and applications of common horseradish root

Common horseradish belongs to the cabbage family and is primarily found in the temperate zone of Asia and Europe. The root of this plant is the most commonly used part, from which a paste is prepared that is popular as an additive to many dishes. Horseradish has a spicy flavor that gives it a specific aroma. However, its attractiveness is not limited to taste. It also has a number of positive effects on health. It stimulates the secretion of digestive juices and facilitates the digestion of fatty dishes. In addition, horseradish has strong antibacterial properties, and its use in the treatment of colds, runny nose, and cough has a tradition in European folk medicine (J. Krajewska 2014).

2. Significance of horseradish in Christmas cuisine

Horseradish is an essential component of Christmas and Easter cuisine. It can be used in diverse dishes, as it harmonizes exceptionally well with meat, eggs, and salads, imparting an extraordinary flavor. Below are several suggestions for utilizing horseradish.

3. Eggs filled with beets and horseradish

Preparation time: 70 minutes Ingredients (for 6 pieces): eggs 3 pieces (150 g), beets one piece (140 g), 2 tablespoons grated horseradish (20 g), dill 2 tablespoons (10 g), salt pinch (0.2 g), pepper pinch (0.2g). Preparation1. Wash the beetroot thoroughly, place it in a pot, cover it with water and let it cook for about 45 minutes. 2. In the meantime, boil the eggs until they are hard (about 8 minutes). 3. Peel the boiled eggs and cut them in half. Remove the yolk from each half and place it in a small bowl. 4. Add the grated horseradish and spices to the yolks and mix well. 5. Let the cooked beetroot cool slightly, peel it and grate it on a grater with fine holes. Add it to the bowl. 6. Fill the hollowed-out eggs with the resulting filling. 7. Sprinkle the whole thing with dill. Nutritional value (1 piece): - energy: 50 kcal, - protein: 3.6 g, - fat: 2.5 g, - carbohydrates: 3.0 g.

4. Baked chicken with horseradish sauce

Preparation time: 40 minutes Ingredients (per serving): – chicken breast fillet – serving (150 g), – Greek yogurt – 4 tablespoons (100 g), – onion – slice (20 g), – grated horseradish – teaspoon (10 g), – lemon juice – tablespoon (6 g), – olive oil – 2 teaspoons (10 g), – salt – 2 pinches (0.4 g), – pepper – 2 pinches (0.4 g), – oregano – 1/2 teaspoon (2 g), – dill – 2 teaspoons (10 g). Preparation method1. Preheat the oven to 180°C. 2. Wash the chicken breast fillet, dry it and place it in a bowl. 3. Add 1 teaspoon of olive oil, oregano, a pinch of salt and pepper. Mix. 4. Place the fillet on a baking tray lined with baking paper and bake for about 25 minutes. 5. In the meantime, heat 1 teaspoon of olive oil in a pan. 6. Sauté the finely chopped onion. Remove the pan from the heat, add Greek yogurt, lemon juice, horseradish and a pinch of salt and pepper. Mix thoroughly. 7. Put the pan back on the heat and lightly heat, but do not bring to the boil. 8. Remove the chicken breast fillet from the oven. Pour the prepared sauce over it. 9. Sprinkle the whole dish with finely chopped dill. Nutritional value (per serving): – energy: 350 kcal, – protein: 36.3 g, – fat: 19.7 g, – carbohydrates: 7.1 g.

5. Easter dish with eggs and corn

Preparation time: 20 minutes Ingredients (per 1 serving): egg piece (50 g), iceberg lettuce 4 leaves (20 g), radishes 4 pieces (60 g), cucumber 1 piece (100 g), canned corn 5 tablespoons (75 g), natural yogurt 4 tablespoons (100 g), grated horseradish 1 teaspoon (10 g), lemon juice 1 tablespoon (6 g), salt 2 pinches (0, 4 g), pepper 2 pinches (0. 4 g), coriander 2-3 teaspoons (10 g). Preparation: 1. Boil the eggs (about 8 minutes). 2. Wash the iceberg lettuce, tear it into smaller pieces, and put it in a bowl. 3. Cut the cucumber and radishes into slices, add them to the salad. 4. Drain the corn and add it to the bowl. 5. Peel the boiled eggs and let them cool down. 6. Mix the natural yogurt, horseradish, lemon juice, spices, and chopped coriander. 7. Cut the cooled eggs into larger pieces and add them to the salad. 8. Pour the prepared horseradish sauce over the mixture. Nutritional values (per serving): – Energy: 234 kcal, – Protein: 14, 0 g, – Fat: 8, 1 g, – Carbohydrates: 28, 9 g.

6. Egg pieces in ham slices with horseradish

Preparation time: 20 minutes Ingredients (for 6 pieces): eggs – 2 pieces (100 g), poultry ham – 6 pieces (90 g) natural yogurt – 4 tablespoons (100 g); preserved cucumbers – 2 pieces (20 g), grated horseradish – 1 teaspoon (10 g), chopped parsley – 2 teaspoons (10 g); lemon juice – 1 tablespoon (6 g), salt – 2 pinches (0,4 g), pepper – 2 pinches (0,4 g). Preparation: 1. Hard boil the eggs (approximately 8 minutes). 2. Chop the cucumbers into small cubes and mix with natural yogurt, horseradish, lemon juice, and spices. 3. Peel the boiled egg and chop into cubes. 4. Add to the previously prepared filling along with chopped parsley. 5. Spread the ham flat, place the filling in the center, and roll into a roulade. Nutritional value (per piece): – Calories: 50 kcal, – Protein: 5,9 g, – Fat: 2,2 g, – Carbohydrates: 1,6 g.