4 recipes
Pan-fried peppers layered with garlic, parsley, celery, and horseradish, then preserved in wine vinegar — a tangy, aromatic winter relish.
Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.
Larded veal tenderloin slow-braised in fresh grape must with raisins, lemon zest, and a sharp horseradish finish. A rich Central European classic.
Skin-on boiled potatoes with a white horseradish roux sauce and vinegar — a simple, honest Central European classic.