Horseradish can be stored in dried form, and it is their culinary properties will be no worse than fresh. To cook with roots dug carefully wipe the ground, and then quickly, lest they were filled with moisture, rinse them under running water. After that, clean the hell, cutting out all the little damaged areas, cut into long thin strips, place them on a baking tray, lined with cloth or paper, and place in the oven.
To dry the roots need at very low temperatures, and the door is open. If there is no oven, roots can overnight in a warm oven. According to chefs, the faster the drying process will take place, the better will remain volatile horseradish.
The dried roots grind in a coffee grinder and grind to a powder and store in a glass jar with a well-stoppered.
As required portion of dry roots pour a small amount of cooled boiled acidic lemon or citric acid, water, cream or broth. The resulting mush use for sauces and condiments.
It is important to remember that dried horseradish, as well as fresh, pour boiling water is not recommended.
