Basic Use and Preparation

Horseradish can be eaten raw or cooked. It is typically peeled, grated, and mixed with vinegar, mayonnaise, cream, or other dairy product for vinaigrettes, mustards, hot and cold condiments, relishes, and dips. It is also excellent grated and used in a flavored butter or as a coating for roasted meats, especially beef.

To prepare the root, hold it under cool running water and scrub it clean using a vegetable brush. Trim the ends with a sharp paring knife and then peel the root with the knife or a serrated peeler and discard the peel. Peel only as much as you need at the time, blot the remaining root dry, wrap it in a dry paper towel, place it inside a loosely closed plastic bag, and refrigerate it for up to 3 weeks. If any green patches are visible under the skin, trim them away. Grate the root on a box grater, or cut it into small chunks and process it in a food processor or blender until finely minced. To prevent discoloration, sprinkle the root right after it has been grated with a little lemon juice or white wine vinegar.