I find fresh horseradish root downright frightening to look at. Here are a few options that will hopefully alleviate some of your fears and let you grab it, tame it!
I've made this root vegetable purée with many varieties and combinations, and threw fresh horseradish into the mix for this contest. I promise never to overlook it again! It gives a whole new depth to the natural sweetness of the parsnips, carrots, and cream.
Yes, polpettone are usually made with ground beef or veal, but at one point I had some ground turkey in need of something to do, and again, I'll never go back. They're tender, with a brightly flavored filling of sun-dried tomatoes, fresh horseradish, mozzarella, and a splash of lemon, finished off with just the right amount of crunch to the crust. Over the top of it all goes a silky, sweet onion and shallot jam lightened with a bit of white wine. —boulangere