This is a long, cream-colored, tapering root. The flavor of grated horseradish is that of radishes to the umpteenth power. Stirred into a paste with cider vinegar, finely grated horseradish is an incomparable finish for boiled beef, poached chicken, fish, shellfish, gefilte fish, potatoes, beets, and seafood cocktail sauce. (Place about 1 pound diced peeled root in a food processor. Process until finely chopped, then drizzle in cider vinegar until the mixture is of a spreadable consistency. Add salt and a few tablespoons sugar, to taste. This keeps several months in the refrigerator.) When the root is not in season (early spring), prepared horseradish sauce can be found in the grocery deli case.
