By Helen Witty and Elizabeth Schneider
Before the advent of the electric blender and the food processor, grating horseradish was a weepy job. Even so, good cooks thought it worthwhile to prepare this condiment from scratch. Made fresh, it has a firmer texture and is immeasurably more flavorful and pungent than the bottled product.
Preparing horseradish is the work of only a few minutes, so don’t make too much at a time, lest it lose its character. The unused part of a fresh horseradish root will keep for some time in a p