Horseradish is a large, white tapered root that, like radishes and wasabi, is a member of the mustard family. When cut or grated it is remarkably pungent, but quickly becomes bitter if not used quickly or combined with vinegar or other acid or preservative. At the market look for firm, fresh-looking roots in fall and winter.
If you've only ever had jarred horseradish you need to give yourself a treat and try the real stuff. Bright and pungent, without the bitter aftertaste sometimes found in jarred versions, fresh horseradish perks up any meal and is especially good with the heavier roasts and stews of cold weather cooking.
This easy Horseradish Cream adds a swift kick to smooth, mild, sweet soups.
Horseradish gives vodka an extra kick. This simple steeping technique allows you to decide how strong you want the horseradish flavor to be.
