Different Uses for Horseradish
Fresh horseradish is an interesting plant and has become readily available in most of the local stores. In use since 1500 B.C., this spicy root can provide intensive flavor in a variety of dishes. Although most commonly seen in its prepared form, we are finding more and more recipes which use the fresh root. When buying horseradish, look for roots that are hard, dry and free from knots and dents. Store in a cool dry place or wrapped in plastic in the refrigerator. To prepare the root for cooking, the thin outer skin is peeled away and then the root can be sliced, chopped or grated. Watch out when you begin to grate horseradish; when its oils are released, it can definitely cause tears.
We tried to grate horseradish with a traditional hand grater and had about the same success we would expect in grating cardboard. We then cut the peeled root into small chunks and placed them in a mini-processor with a steel blade. The processor produced the desired result quickly with only one minor problem. Horseradish is so strong that it permanently etched the plastic bowl of the processor, leaving it with a slightly cloudy appearance.
The first recipe is from Cooking with Master Chefs by Julia Child (Alfred A. Knopf, 1993) and was prepared by Patrick Clark. It is not only delicious, but Chef Clark's presentation of the dish is beautiful. The second recipe for potatoes, horseradish and caramelized onions (March 1993 Bon Appetit) has become one of our favorites.
