Tag Archives: horseradish

Vegan Mayo and Mustard Dipping Sauce

12 Dec

Taro Root Fritters are perfect all by themselves…

However they can become so much more if you dip them into something – like a Mayo Mustard Dipping Sauce.  I use Vegenaise Mayo and to me, because I haven’t bought traditional mayo in such a long time, I believe this tastes as creamy and decadent as if made with any homemade mayo.

You can make as little or as much as you want…  but here are some proportions for you so you get the drift…

Vegan Mayo Mustard Dipping Sauce


¼ cup Vegenaise vegan mayo
1 tbs horseradish mustard, but your favorite mustard will work here
Pinch of Kosher Salt
 Sprinkle of Sweet Paprika
  1. Just mix all the ingredients in a bowl and serve alongside your fritters…

And if you’re not into mustard, you can always go to our trusted Puerto Rican staple, MayoKetchup.  Right??

Horseradish Potato Pastelón

6 Apr

I am in love with anything with horseradish in it… cheese, mustards, etc.  And to show my appreciation towards horseradish, I decided to create this pastelón.  It’s really a clean-your-fridge recipe… but delicious in its own right. Confirmed by my friend Jonathan, who was my guinea-pig for the day…



About 2 lbs of potatoes – russet or red-skinned potatoes work well here
4 tbs of butter
¼ cup of milk
1 tbs grain mustard
1 tbs prepared horseradish
½ yellow onion, chopped finely
2 garlic cloves, chopped
1 cup of shredded carrots
½ cup of broccoli, cut into small pieces
¼ cup of grated Parmesan Cheese
Olive oil
Himalayan Pink Salt and Freshly Cracked Black Pepper


  1. Boil the potatoes in salted water in a medium sized pot.  I tend to just put enough water to only cover half of the potatoes.  That way they boil and part steam and cook faster in my experience than if you submerge them all in water.
  2. While the potatoes cook, we prepare the vegetable filling…  In a medium skillet over medium heat we add a bit of olive oil and sauté the chopped onions and garlic for a few minutes.  Add the shredded carrots and mix well with the onions and cook until the carrots and onions soften, about 3-4 minutes. Lastly, add the broccoli florets, mix in with the rest of the ingredients and let cook for about 1-2 minutes.  Season with salt and pepper.  Then turn off the stove and let the broccoli cook with the residual heat from the skillet.
  3.  When the potatoes are cooked and fork tender, drain the water and mash the potatoes in the same pot you cooked them and add the butter, milk and mash them well with a potato masher.  Add the mustard and horseradish.  Season with Salt and freshly cracked black pepper.  Mix it all in well. 
  4. Spray a glass baking dish with Canola Oil spray and place 1/3 of the potato mixture at the bottom of the dish and spread it all as evenly as possible.  On top, add the vegetable mixture in one even layer.  Lastly, top with the remainder of the potato mixture.  Finish with a layer of sprinkled parmesan cheese on top.
  5. Bake in a 350F oven for about 30 minutes until the cheesy top has a nice golden brown crust.

Watercress Salad with Creamy Horseradish Dressing

29 Dec

My dad always loved to buy watercress when we would go to the Plaza del Mercado in Río Piedras.  We would go almost every Sunday, right after mass.  I hated and loved going to the Plaza, all at the same time.  I hated the smells around where we would park our car… the smell of rotten produce.  But I also loved we would get a lot of fruits that I loved, like Platanitos Manzanos, my favorite type of banana BY FAR.

I guess my dad loved to take us there because my grandfather was a farmer.  My Cuban grandfather was a potato farmer and my dad looked up to him a lot, being the oldest son and the heir apparent to the family business.  However all that changed when a certain rebel named Fidel decided to take over the country my father’s side of the family loved so much.

As part of the Sunday morning ritual at the Plaza del Mercado, we would search for the freshest salad greens – lettuces, tomatoes, carrots, “viandas” and among them was the watercress, which we call “berro” in Spanish.  When I was little I did not like the taste very much, finding it a bit bitter.  That’s why my mom always mixed it up with regular lettuce to cut down on the bitterness.  But now, my palate has certainly changed and now I crave bitter greens all on their own, like arugula.

In Spanish there’s a saying, that may lose somewhat in translation, which says “What you inherit, you don’t need to steal” (El que lo hereda, no lo hurta.)  So in true Cuban farmer fashion and true to my family heritage, now I love to go to Farmers Markets, not only in PR, but I particularly love them when I travel abroad – here I am in NYC, Guadalajara, and even searched many street markets in Paris… – but I also love to taste those bitter flavors of watercress which take me directly to my childhood and to those Sunday mornings after mass…  Gracias papi.



1 tbs eggless mayonnaise
2 tbs plain yogurt
2 tbs prepared horseradish – try to find a brand without eggs
A drizzle of Olive Oil
Salt and Pepper to Taste
A handful of watercress – well washed, because they can contain small insects
2-4 sun-dried tomatoes – cut into slivers (optional, but highly recommended)


  1. Mix the first 5 ingredients in a measuring cup.                            
  2. Place watercress and sun-dried tomatoes in a salad bowl and drizzle the dressing on top.  Toss to coat.

Steamed Veggies with Horseradish Vinaigrette

29 Jun

A few weeks ago I received a bunch of green beans in my CSA box…  but not the regular green beans, the haricot vert French-kind green beans…  thinner and crisper than the regular ones.

As you may have read here already, I am not a bean fan.  But green beans are a completely different thing.  I grew up eating French-style green beans from a can.  It was one of the choices of ready-to-eat veggies we were given – green beans, canned corn or sliced tomatoes…  and they had to be the thin french ones, because the fat, stubby regular ones were not the same… you could see the little beans inside and that would be a no-no for me.

But evolving into fresh green beans is something much more recent… as I was explaining to a friend the other day, canned and fresh greens beans are two completely different things.  And after you’ve tried the fresh kind, you’ll never go back to canned, ever.

To me the easiest way to prepare them is steaming them…  and I top them with some sort of olive oil-based dressing.  This time around was with prepared horseradish.  Check it out…


 Steamed Veggies w- Horseradish Vin


About 4-5 baby red bliss potatoes, washed and cut in half
A small handful of haricots verts or french-style green beans, trimmed
The juice of 1 lemon
1 tbs of prepared horseradish
Salt and Pepper to taste
About 1/4 cup of extra virgin olive oil


  1. In a medium pot, I cook some potatoes in a little bit of salted water.  I boil/steam them over medium heat in the covered pot for about 15 minutes.
  2. Boiling potatoes
  3. When the potatoes are about to be done, I place the trimmed green beans on top of the potatoes, cover the pot again and let them steam  about 2-3 minutes.  After that,  I turn the stove off and leave them there for about 5 minutes more until the green color in the beans is super bright.  Super easy.   
  4. Steamed Green beans and Potatoes 1
  5. While the beans steam, prepare the dressing…
  6. In a measuring cup whisk together the lemon juice, horseradish, olive oil, salt and pepper.   Drizzle over veggie and enjoy.

     Horseradish Vinnaigrette 1               Horseradish Vinnaigrette 2

Watch out…  make sure the horseradish you use does not contain egg or egg yolks in it.  I bought mine at Whole Foods and as you can see by the labeling, it does not contain any egg.  Just be careful if you’re traveling with it, because airport security might consider it a liquid and might take it away.  I was LUCKY I got a nice security person and let it slide…

           Gold's Horseradish                 Gold's Horseradish - BACK

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