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Sections of roots of the horseradish plant Foliage of the horseradish plant. Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment.
These types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to Jewish dietary law. In contrast, many Central European varieties include cream, while some Russian recipes call for chrain with smetana (sour cream). [1]
Maror and Chazeret [2] – Bitter herbs symbolizing the bitterness and harshness of the slavery that the Hebrews endured in Egypt.In Ashkenazi tradition, fresh romaine lettuce or endives (both representing the bitterness of the Roman invasions) or horseradish may be eaten as Maror in the fulfilment of the mitzvah of eating bitter herbs during the Seder.
Smoked salmon, spicy horseradish, bright lemon, and finely chopped dill all get mixed into a cream cheese and Greek yogurt base for the creamiest savory dip imaginable. Get the Smoked Salmon Dip ...
Rafanata is an egg-based dish from the Basilicata region of Italy. It is a type of baked frittata made with eggs, horseradish, potatoes, pecorino cheese, and extra virgin olive oil. [1] Rafanata is typical of the Carnival and winter periods. It is featured in Jamie Oliver's book Jamie Cooks Italy. [2]
2. It's The Reason Your Turkey's So Dry. And scorched. Cooking the stuffing to 165 degrees F comes at a cost: It often means overcooking the bird, explains Alton Brown.Nobody wants that.
The crispy red potato slices and the creamy horseradish sauce add complementary textures. Serve it all with some easy steam-in-the-bag green beans to round out the dish. View Recipe
Charoset is mentioned in the Mishna in connection with the items placed on the Passover table: "unleavened bread and lettuce and charoset".Some say it can be traced back to the custom of symposia in ancient Greece, where philosophical discussions were accompanied by drinking large quantities of wine and consuming foods dipped into mixtures of pounded nuts and spices.