Grinding fresh horseradish
How do you grind fresh horseradish without it discoloring to an awful bluish gray color? I ground it in a cuisinart and when I took it out of the refrigerator to serve, it looked awful and I threw it out. Was it the refrigerator or the cuisinart blade that discolored it?
I've always used a little vinegar and my blender for horseradish. The trick is to take the blender outside before opening the cover because the fumes are ferocious.
We also grate the horseradish at the table using a plane grater and a napkin around the root, much like some restaurants will grate cheese.