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A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor. The root can be grated, sliced, or ground and is often used to make a variety of horseradish sauces that are served as a condiment. The strong flavor and aroma are quickly lost when exposed to air so if not served immediately, it should be grated or sliced into something sour such as lemon juice or vinegar to stabilize and seal in its flavor and aroma. Horseradish root is very potent and should be handled with rubber gloves, while the area in which you are working should be well ventilated.
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