I just finished preparing fresh horseradish for the first time. Whoa! That stuff is STRONG -- something TSA should ban onboard! The brave soul who decided this gnarly root was food-worthy was at least as brave as the first person to decide a raw oyster might be palatable.

Is there anything to do with the stuff other than accompany bland, thoroughly cooked food? (I'll be serving it tomorrow along side 7-hour lamb, which probably isn't the usual combination)