Description of the plant katran seaside. What are the taste qualities of the root? Its chemical composition, benefits and harms to the human body. How spice is eaten, recipes with it. Fun facts about the best horseradish alternative.
Useful properties of katran root
It is not surprising that such a quantity of macro- and microelements, vitamins and nutrients has a positive effect on the body. Gourmets note that seaside katran is much tastier than horseradish, with which it is often compared, and doctors add that it is also much more useful.
Regular consumption of spices in food solves the following health problems:
- Nervous System Support … A healthy nervous system is the key to the proper functioning of all organs. No wonder they say that all diseases are from nerves. The product will help to cope with excessive irritation, solve sleep problems, improve concentration and memory, and overcome migraines.
- Strengthening the muscles … Weak muscles have long ceased to be a problem only for the elderly. Low physical activity of office workers of all ages leads to the fact that muscle tone decreases, and this, in turn, puts a great strain on the joints. A fragrant product will help support muscles while preventing sagging.
- Resisting allergies … Often, when using medications, doctors prescribe antihistamines for prevention. Histamine is the substance behind all allergic reactions. As mentioned above, the substances found in the root of the katran complex block the production of histamine, thereby protecting us from medicinal, food, household and seasonal allergies. But this does not exclude the possibility of allergy to some of the substances of the root itself.
- Improving the work of the heart muscle … There is an improvement in the supply of oxygen to the myocardium, normalization of the heart rate and blood pressure. It helps in the prevention of heart attack, arrhythmia, coronary heart disease, hypertension.
- Prevention of anemia … The production of hemoglobin in the right amount helps to avoid anemia, which is the prevention of dizziness and fainting, low blood pressure, heart palpitations, and shortness of breath. The ability of blood to clot is also normalized, which is very important for wounds of varying complexity, from which none of us is immune. Poor clotting can be especially dangerous in serious injuries and accidents.
- Boosting immunity … Perhaps this is one of the most important features of natural components. Of course, there are many medicines that can cope with this task, but why burden yourself with chemistry, if you can get benefits along with gastronomic pleasure.
- Removal of harmful substances … General cleansing of the body has a beneficial effect on all systems and organs. It helps to normalize metabolism, launch resistance to infections and viruses, pathogenic bacteria.
- Weight loss … This is an added bonus that comes with a good metabolism. The assimilation of useful components of products and the removal of substances unnecessary for the body occurs. Weight loss is not abrupt, but gradual, which reduces the load on the heart muscle.
- Rejuvenation of the body … Internal rejuvenation of the body also leads to external improvements. Wrinkles are smoothed, hair becomes thicker and shinier, and nails are stronger.
- Fight Gum Disease … Due to the detoxifying effect, oral cavity diseases are treated. The spice is especially useful for the gums, it strengthens them and eliminates bleeding.
Harm and contraindications to katran root
Despite the huge variety of positive qualities, modern medicine also knows the harm of the katran root. First of all, it concerns individual intolerance to the product. This occurs, so you need to be extremely careful when eating spice for those who suffer from food allergies.
Also, do not actively use the plant in cooking for the following categories of people:
- For children … As you know, children have an undeveloped digestive system. They may not have enough enzymes to process the product. At best, it will leave the body undigested, at worst, it will irritate the esophagus, stomach and intestines.
- Pregnant … Katran root can provoke an exacerbation of chronic diseases. Women in a position can only occasionally take this product if they were familiar with it before pregnancy and often eaten it. If this is a new product for you or not often used, it is better not to risk it.
- Breastfeeding … This can provoke malaise in the baby. With a large intake of components of the katran root in mother's milk, the plant can even cause internal bleeding in newborns.
- Having gastrointestinal diseases … This is especially true for those who suffer from colitis, gastritis and peptic ulcer disease. Even if the product does not bring significant damage, discomfort in the form of heartburn is almost guaranteed.
How to eat katran root
Experienced housewives respect katrana, choosing only strong thick white roots with a grayish tint. Dense roots without dark spots or signs of damage are preferred.
The roots of the plant are eaten from the second year of growth. Then they reach 4-7 cm in diameter, 30-60 cm in length and weigh more than 1 kg. By the third year, there are roots up to 1 meter long, the weight of one root crop can be up to 3.5 kg.
The spheres of application of the product in cooking are quite extensive. It is used as a spicy additive in marinades, pickles, canned food, for the preparation of broths and second courses. But most often they are used as the main ingredient in sauces for meat, poultry, fish, sausages.
The main use of the katran root is as follows: it is peeled and rubbed on a fine grater, and in this form is added to most dishes.
It is not recommended to store the grated product, it loses its aroma and becomes less useful. Therefore, keep the plant roots in the refrigerator or in the cellar (sprinkled with sand, like carrots), and rub immediately before adding to food.
Recipes with Katran root
Most often, the spice is used in sauces. Here are some of the most popular katrana root recipes:
- White sauce … To prepare the perfect white fish sauce, you need to take 1 cup of low-fat sour cream and combine it with 2 egg yolks. Next, you need to put it on fire and, stirring constantly (so that the sour cream does not curl), add 0.5 cups of grated katran root on a fine grater. You need to boil the sauce until a thick consistency, then remove from heat and add 1 teaspoon of lemon juice and sugar, and salt to taste. Serve hot.
- Spicy sauce … If you are looking for a recipe for a wonderful veal sauce, then you have found it. Mix 3 tablespoons of fresh or frozen raspberries with 1 tablespoon of chapped katran root and 1 teaspoon of soy sauce. Grind the ingredients in a blender and strain the seeds. Serve chilled.
- Aromatic sauce … For a bird, the following option is perfect. On a fine grater, grate two sour apples (the best option is the Semerenko variety). Add to it 0.5 cups of katran, 1 tablespoon of cream or sour cream, 1 teaspoon of vinegar, salt and sugar to taste. Grind the sauce through a fine sieve, sprinkle the poultry generously with it.
- Spicy sauce … But for boiled pork, bacon or lard, the following composition will be unsurpassed. To 0.5 cups of grated roots of our aromatic plant, add 3 cloves of garlic passed through a press, a pinch of ground black pepper and 2-3 tablespoons of any vegetable broth. Grind the ingredients well, serve without straining.
Since katran root is eaten not only in sauces, but also in main dishes, we invite you to get acquainted with the following interesting recipes:
- Light vegetable soup … Its spicy aroma will appeal to connoisseurs of non-trivial first courses. Pour 3 liters of water into a medium deep saucepan. Put peeled vegetables in it - 1 carrot, 1 onion, 1 parsnip root and 1 katran root. Let it boil, reduce heat, and simmer for about an hour. Then remove the vegetables, and add 150 g of diced potatoes, green peas and green beans, a pinch of salt to the broth, bring to a boil, cook for 5-7 minutes. Then add 200 g broccoli and cauliflower cut into inflorescences, 1 medium bell pepper chopped into cubes, finely chopped garlic clove, boil for another 5 minutes. Spread 1 medium-sized onion and 2 celery stalks in olive oil, add to the soup, let it boil and turn it off immediately. Serve with fresh herbs and butter croutons.
- Spicy pork … In this dish, it turns out to be very soft and aromatic. Heat 50 ml vegetable oil in a deep frying pan. Send to it a pinch of curry, coriander, turmeric, paprika, dried basil, a mixture of peppers and grated katran root. After a couple of minutes, spread 500 g of pork flesh, cut into medium-sized pieces, to the spices. Add a large onion cut into half rings and finely chopped 2 cloves of garlic. When the meat is browned, pour half of the broth over it, simmer until tender. Sprinkle with finely chopped herbs to taste before serving.
- Citrus bird … Delicate chicken with a citrus aroma will appeal to even the most sophisticated gourmets. Take a chicken carcass, rinse the outside and inside under running water. Dry with paper towels. Squeeze out the juice of two lemons. Add to it 2 tablespoons of vegetable oil, 1 teaspoon each of salt and pepper, 1 tablespoon of grated katran root, a couple of sprigs of rosemary, 2 cloves of garlic passed through a press. Mix the marinade and rub the inside and outside of the chicken. Transfer the bird to a deep skillet or container. Bake in an oven preheated to 220 ° C for 1-1.5 hours (depending on size) until golden brown. Water the chicken from time to time with the secreted juice.
- Baked fish … Whole baked fish lovers will love this dish. Mirror carp are best. It is easy to clean, and its meat is tender and juicy. Wash the fish, gut it, dry it with paper towels. If you plan to bake with your head, remove the gills. Season with salt and pepper inside and outside, drizzle with lemon. Cut a large onion into half rings, mix with 1 teaspoon of grated katran root and fill the belly of the fish with the mixture. Rub the top of the fish with 1 teaspoon of katran. Wrap in foil, bake in an oven preheated to 180 ° C for 25-30 minutes. Expand, brush with vegetable oil and let it brown.
- Snack salad … This recipe is a variation on the well-known Korean Carrots. Take 1 kg of juicy sweet carrots. The taste of the dish will depend on how good the variety you choose. Rinse well, peel, grate on a special grater. If you do not have one, it is better to chop the carrots into thin cubes than grate them on a regular coarse grater. Sprinkle with 1 tablespoon of sugar, 1 teaspoon of salt, 2 tablespoons of 9% vinegar, a pinch of red pepper and 50 g of grated katran root. Stir the snack for a couple of minutes. Heat 50 ml of vegetable oil in a water bath, pour over the salad, mix well and add 4-5 cloves of garlic passed through a press, mix again. Let it brew at room temperature overnight and help yourself. Store the remainder in the refrigerator. Add cilantro or sesame seeds when serving.
Interesting facts about katran
Seaside katran belongs to the Cabbage family, which is why it is often called seaweed. However, it has absolutely nothing to do with kelp. The root of the plant is actively used in folk medicine. First of all, it is used as an alternative to mustard plasters. It also helps with viruses and bacterial infections, increases appetite, improves digestion, and helps heal wounds.
However, he still plays his main role in the kitchen. And this has been happening for more than one century. In the 19th century, English monarchs ate both leaves and roots of katran. The august chefs boiled them in salted water and blanched them in oil. Watch a video about katran root:
How to cook katran root is up to you, but it must be done. If you are a horseradish lover, you will certainly appreciate the taste of this product, and the positive health effect will not be long in coming. Healthy can be tasty, and the root of the katran is a brilliant proof of this.
