Produced exclusively in eastern France, horseradish is consumed mainly in Alsace and Lorraine. Its root is eaten to decorate dishes and add spice to them. Known for its strong taste, this plant is part of the turnip, radish and arugula family. Those who are more sensitive to a pungent taste may appreciate it sweetened with crème fraîche. Adopt this condiment plant by testing the recipes that France Bleu has selected!
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What are the benefits of horseradish?
Horseradish is full of surprises! In addition to being low in calories, it is very rich in vitamins C and has digestive capacities. This plant is ideal against anemia and can be used as a food supplement because it stimulates the appetite. But that’s not all, this root is also used in medicine to prevent urinary problems, promote digestion and fight asthma or bronchitis. Horseradish therefore has very interesting medicinal and nutritional properties, in addition to a good spicy taste!
Why is horseradish also called “Alsatian wasabi”?
Horseradish and wasabi are two plants that are part of the same family. Used in the same way in cooking, grated after peeling the root, these two plants share their very strong flavor which makes it possible to spice up dishes. This is why they are often compared! Also, due to the scarcity and price of wasabi, today horseradish is used instead. This is powdered and artificially colored green. This product is on sale in Asian supermarkets and served in most Japanese restaurants.