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By Christine Manfield

Published 1999

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A member of the mustard family and native to eastern Europe, horseradish is prized for its large, white root that resembles a small parsnip. When bought fresh (during the autumn and winter months), it needs to be peeled before being grated. It loses its pungency and freshness quickly once grated or minced, so only prepare the amount you need each time. Horseradish, used since classical times, is noted for its powerful aroma and biting, fiery flavour that instantly clear the sinuses. It is used to counter fatty foods and can be found in many European condiments, especially those of Russia, Germany and Scandinavia. Horseradish is also used in Jewish cooking. Creamed horseradish is widely available and can be used in place of freshly grated horseradish but it is milder and less sharp in flavour. Available: look for fresh horseradish in good greengrocers in the winter months.

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