I realized this week that I have a serious dearth of horseradish in my life. With the exception of wasabi's slow burn and the (very) occasional roast beef sandwich, I never eat the stuff.
Well, except for on Passover, when our table features not one, but two distinct varieties of the fiery food. As an accompaniment to gefilte fish, the red stuff is a must. (The white variety just won't do.)
It's colored with beet juice, giving it an intense reddish pink hue that contrasts nicely with the drab (but delicious) greyness of the chilled fish cakes. And that punch of heat is just divine.
We also, for seder purposes, have some real, fresh white root. It's chopped up for use as the ceremony's "bitter herbs." My dad used to put a lot of energy into tracking the stuff down. This year my uncle found some at a farmers' market in Berkeley (local and organic nonetheless).
This stuff hurts so good. Especially when paired with the sweetness of charoset.
So, long story short: What are some other uses for this wonderful root? Any local restaurants with this spicy stuff on the menu? I would love to add it to my regular routine.