horseradish -- peeled and chopped
Horseradish is low in calories but contains glucosinolates and other sulfur compounds with potential anti-inflammatory and antimicrobial properties. It provides modest amounts of vitamin C, fiber, and minerals including potassium and manganese.
About
Horseradish (Armoracia rusticana) is a perennial herbaceous plant native to southeastern Europe, now cultivated worldwide for its pungent root. The root is a whitish, irregularly shaped taproot with a dense, fibrous flesh that becomes significantly more pungent when cut or grated, releasing volatile isothiocyanate compounds responsible for its characteristic sharp, biting flavor and nasal heat. The plant belongs to the Brassicaceae family (mustards and cabbage relatives). Fresh horseradish root has a firm, crisp texture and a clean, mineral appearance; its intensity actually increases after cutting as enzymatic reactions continue. The heat of horseradish is persistent on the palate and can induce lacrimation, similar to the sensation of hot mustard or wasabi.
Culinary Uses
Horseradish is primarily used as a condiment and flavor enhancer, grated fresh and often combined with vinegar, cream, or sour cream to create sauces and spreads. In Eastern European and Ashkenazi Jewish cuisines, horseradish is traditional during Passover as maror (bitter herb) and as a key component of beet horseradish relish. Anglo-American culinary traditions employ it as an accompaniment to roasted beef, steaks, and smoked fish, particularly in prepared horseradish condiments. The root can also be incorporated into vinaigrettes, mayonnaise-based spreads, and cocktail seasonings. When peeled and chopped, horseradish is ready for grating, mincing, or pureeing into condiments; its pungency mellows slightly when cooked, making it suitable for incorporating into soups and meat sauces near the end of cooking.