One of the easiest plants to grow is Horseradish. Some might even consider it a weed. Most everyone knows about the horseradish root being edible but not so many know that the leaves of the horseradish plant are also edible.
So then, how can one prepare the horseradish leaves? Here’s a great recipe. The Horseradish Chips are fabulous, and would pair very well with a seafood dish since they have a “Seaweed” taste and texture that is one of Japan’s most popular side dishes and often served with sushi. We’re thinking to use it as a side for Potter County Brook Trout.
And, how is that done?
- 4 tbsp olive oil
- 10 horseradish greens (without inner rib), torn or chopped into “chip” size pieces
- 1 tbsp coarse sea salt
- Preheat oven to 275F, line a baking sheet with parchment.
- Place greens, olive oil and salt into a bowl and “massage” the greens slightly to incorporate.
- Arrange in one layer on the sheet and bake for 10 minutes.
- Shake the pan (flip larger pieces over) and return to the oven for 5-7 minutes longer.
- Serve with Grilled Potter County Fresh-caught Brook Trout.
Number of Servings: 4