Horseradish

Although, a few small young leaves of this herb are sometimes snipped over a green salad, it is the long, white, tapering root which is valued. The root is scrubbed, peeled and grated before using in a dish.

Horseradish appears in the cooking of north-eastern France where the finely grated root is mixed with thick cream and lemon juice, or with apple puree to make a delicious, peppery sauce for serving with beef and sausages. The strong, pungent taste of horseradish can be used to make a herb vinegar or a herb butter.