Horseradish is an essential on the Passover table of Ashkenazi Jews (from Eastern Europe). The bitter herb on the Seder plate, it is also used as a relish with some Passover dishes.
While prepared horseradish is available in grocery stores year-round, fresh horseradish is more readily available before the Jewish holiday. It looks like an oversize, thick-skinned parsnip with an irregular shape. Peel away the brown skin and green outer flesh, thinly slice it and discard any hard core. Keep the slices in vinegar; eat the slices and use the flavoured vinegar as a seasoning. The pungency of freshly grated horseradish - it clears the sinuses and may make you cry - diminishes quickly, and horseradish discolours unless it is mixed with vinegar. Sugar and/or freshly grated beets are often added, the latter adding both sweetness and colour. Since heat kills its pungency, horseradish should be added to sauces near the end of cooking and just warmed through.
You won't need a whole root for one dinner, so buy a small piece. Or cut off what you need, wrap the rest in a moist paper towel and seal it in a plastic bag (it will keep in the crisper for up to one month).
You can root leftover pieces, cut ends down, in water. Plant them, sprouts up, in the garden and harvest the new roots in two to three years. Add young leaves to salads or cook them.
Horseradish Beet Relish
Serve with fish or roasted or boiled meat or poultry.
• In bowl, combine 3/4 cup (175 mL) finely grated peeled horseradish; 1/2 cup (125 mL) cider vinegar; 1/3 cup (75 mL) finely grated peeled beet; 2 tbsp (25 mL) granulated sugar; and 1/4 tsp (1 mL) salt. (Make-ahead: Refrigerate in airtight container for up to 1 month.)
Makes about 1 cup (250 mL).
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