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Horseradish is a member of the mustard family, along with kale and turnips, so not surprising it has a bite.
The easiest way to use horseradish is to simply cut off the brown peel and shred or grate some fresh horseradish to serve with roasted meats or as a flavoring for hearty soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors within a few hours.
Also, freshly shredded horseradish makes a great addition to mashed potatoes or as a condiment with a medley of roasted root vegetables.
Add to vegetables, tomato-based dishes, stuffings, forcemeats, sausages, preserved meats, game, poultry and pulses. Chop the leaves only.
Coriander is a common ingredient in spice rubs, marinades, chilis, sauces, soups and curries and works well with onions, bell peppers, tomatoes and potatoes.
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