I find fresh horseradish root downright frightening to look at. Here are a few options that will hopefully alleviate some of your fears and let you grab it, tame it! <br /> <br />I've made this root vegetable purée with many varieties and combinations, and threw fresh horseradish into the mix for this contest. I promise never to overlook it again! It gives a whole new depth to the natural sweetness of the parsnips, carrots, and cream. <br /> <br />Yes, polpettone are usually made with ground beef or veal, but at one point I had some ground turkey in need of something to do, and again, I'll never go back. They're tender, with a brightly flavored filling of sun-dried tomatoes, fresh horseradish, mozzarella, and a splash of lemon, finished off with just the right amount of crunch to the crust. Over the top of it all goes a silky, sweet onion and shallot jam lightened with a bit of white wine.

Share: