Horseradish

Though it’s most often sold in a jar—sadly, often junked up with cream sauce or other additives—fresh horseradish is quite wonderful—and surprisingly mild and delicious when cooked. If you find a brand of prepared horseradish that’s basically just pickled in vinegar that can be a pretty good substitute for fresh.

Preparing: Peel with a sharp paring knife, not a vegetable peeler, and acknowledge from the outset that you will lose some of the flesh; it’s hard to peel. Grate for use as a condiment, or chop or slice it as needed. Beware: This will make you cry.

Best cooking methods: boiling, braising; roasting, usually in combination with other vegetables When is it done? When it’s soft

Other vegetables you can use: Radish, parsnips, and celery root all lend their unique flavors to a dish; fresh horseradish can be cooked in any recipe calling for those vegetables, though it will almost always be spicier