Horseradish.

I was so excited to see that Fairway finally had horseradish! I had never even seen the flavorful root before–just glass containers of Gold’s white and purple varieties. The real deal… and rung up mistakenly as the cheaper celeriac.

After gazing at it now and again as the week progressed, I finally processed it tonight. The skin peeled easily with the potato peeler.

Once it was bone white and smooth.. and its sharp fragrance tickled by nose, I cut it to chunks.

The chunks were ready to spin around the blade a bit. I added a couple of tablespoons of water and a tablespoon of white vinegar.

For some crazy reason I chose to inhale deeply as I stood over the processor and lifted its top. Wow! I still feel it in my eyes and nose. What a kick.

I scooped a bunch out to store and left several tablespoons in to make hummus with, adding our basil from the garden.

The hummus was very powerful however I expect the flavors to mellow out for snacking tomorrow. Going to overdose on horseradish this weekend, for sure. What else can I make with this stuff?