Posted in Foodstuffs

Foodstuff: Horseradish Root

Horseradish Root 1

This rather gnarly looking object is not a withered old tree branch, but rather is the root vegetable that is the source of that sharp, pungent white condiment usually only encountered in jars purchased at the supermarket. Most people are well familiar with the commercial product as an especially good accompaniment to roast beef, but it does have other uses as well. It is sometimes used in ‘Bloody Mary’ concoctions, it works well as a sandwich spread for all sorts of creations (and not just those using cold beef), and it is very commonly used to provide the sharp bite of the standard seafood cocktail sauce. Quite a few Cole-slaw sauces also use it too. The purchased varieties are fine to use, as long as you don’t let them age too long, but there are some benefits to using the fresh article that are also worth investigating… Continue reading “Foodstuff: Horseradish Root”

Posted in Foodstuffs

Foodstuff: Cassava (Yuca Root)

The curious looking vegetable you see above appeared in one of our local grocery stores the other day with a label describing it as ‘Yuca Root’. I have actually seen these while travelling down south before but, until now, it was never practical to buy some to sample. The name ‘Yuca’ didn’t mean a great deal to me and it wasn’t until I brought a root home and did an Internet search that I realized I had heard of it before by two of its other names: ‘Manioc’ and ‘Cassava’… Continue reading “Foodstuff: Cassava (Yuca Root)”