SC - Re: horseradish root

[Vincent Cuenca]

The "traditional" British preparation is to peel the root like a carrot, 
grate it finely and mix with unsweetened whipped cream, IIRC.

Here's the raw data from de Nola:

Parsley

	Take parsley and remove the little stems; and remove the leaves carefully 
and clean them, and grind the leaves thoroughly in a mortar; and once they 
are well ground toast a large piece of bread, and soak it in white vinegar; 
and grind it with the parsley; and once it is well ground add a little 
pepper to the mortar; and mix it well with the parsley and the bread: and 
then add honey, which should be dissolved, to the mortar; stirring it 
constantly and well until the honey is incorporated with the sauce; and if 
the sauce is very thick, thin it with a little watered vinegar, so that it 
does not get too sour; and once this is done take two smooth pebbles from 
the sea or a river; and put them in the fire, and when they are well colored 
and red, add them to the mortar with some tongs in such a way that they cool 
there: and once all this is done check its flavor, and do this in a way that 
it tastes a little of pepper, and a little sour and sweet and of parsley; 
and if any of these flavors are lacking balance them.

Sauce of Horseradish and of Clary Sage

	A sauce can be made from the root of the horseradish and from sage leaves 
in the same way as parsley.

Let us know what you come up with!

Vicente
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