Published on: 2026-09-30
Source: Moscow Government – Правительства Москвы –
An important disclaimer is at the bottom of this article.
The season for healthy root vegetables has begun at Moscow fairs, and farmers recommend paying attention to parsnips and horseradish. Visually, they resemble each other: large, dense, white or cream-colored. However, these root vegetables differ in taste, aroma, and culinary uses. Parsnip is more like a carrot and has a conical shape, while horseradish is covered with small roots and has a coarser, rougher texture.
To accurately determine which root vegetable is displayed on the stall, you can ask the farmers: one of the features of Moscow markets is the opportunity to communicate with the seller.
Horseradish for a rich-flavored seasoning and sauce
Farmers from the Tambov, Ryazan, Rostov, and Bryansk regions, as well as the Krasnodar Territory and Dagestan, bring horseradish roots to the fairs. It is a perennial plant from the cabbage family, related to mustard and radish. Horseradish is harvested in the fall, after the leaves have withered.
Beneath the thick skin of the root vegetable lies white juicy flesh. The whole root barely has any smell, but when grated, a characteristic sharp aroma appears. It’s all due to mustard oils that form when it is crushed.
Among the valuable substances in horseradish is vitamin C. It supports the normal functioning of the immune system, helps absorb iron from plant-based foods, and participates in the formation of collagen — a protein necessary for tissue repair.
In cooking, horseradish root is used in small amounts. To prepare a sauce for jellied meat or boiled meat, the grated pulp is mixed with vinegar, salt, and sugar. Boiled beetroot can also be added to this base — it will give color and a slight sweetness. Adding sour cream results in a milder version: such a sauce pairs well with baked fish. Additionally, small pieces of horseradish are used for homemade pickles — cucumbers and mushrooms.
Many buyers at Moscow fairs also purchase this root to prepare the so-called gorloder — a spicy cold sauce based on tomatoes.
“For horseradish sauce, it’s better to use ripe large tomatoes — they have a lot of pulp and thin skin. I grind them in a meat grinder, add salt, and leave them in the refrigerator, for example, from evening until morning. When the salt dissolves, I add a little sugar, and then shredded horseradish,” shared Gemma Ipatova, a regular visitor of Moscow markets.
She advises adding horseradish cautiously: first put in a little, let it infuse, taste it, and if it’s not sharp enough, mix in more. According to her, the amount depends on how pungent the root is.
For a pot of tomatoes with a volume of about one and a half liters, Gemma takes a root about the length of an index finger and one clove of garlic. All ingredients are raw; nothing needs to be boiled. The finished sauce can be stored in the refrigerator under a regular lid.
Horseradish for an unusual garnish and crispy chips
From the Tambov and Rostov regions, parsnips are also brought to the fairs, which are often called white carrots due to their elongated shape and light color. This root vegetable has a sweetish taste with nutty notes and a spicy aroma reminiscent of celery.
The sweetness of parsnip depends on the time of harvest. Seeds are sown in spring into loose soil, but in autumn farmers are not in a hurry to harvest. With the first cold, part of the starch stored in the roots turns into sugar.
Parsnip contains little fat and is moderately caloric. There are about 75 kilocalories in 100 grams of the raw vegetable. In addition, it contains vitamin C, fibers necessary for proper digestion, and potassium, which participates in muscle function and the transmission of nerve impulses.
Burdock root is eaten raw, boiled, baked, and steamed. For a fresh salad, it is grated and mixed with apple, carrot, and cabbage, then dressed with oil or sour cream. To prevent the peeled pulp from darkening, it is sprinkled with lemon juice.
When baked, this vegetable becomes soft inside and browned on the outside. For a side dish, it is cut into sticks and dressed with vegetable oil and aromatic herbs. Thin slices of the root vegetable can also be dried until crispy — resulting in vegetable chips. Boiled parsnip is suitable for making puree with potatoes or cauliflower. It is also added to soups, where the root vegetable imparts a tender thick consistency and a spicy aroma.
Products for Moscow fairs are brought in from more than 40 regions of Russia. Specialists check them before they are placed on the shelves. the state veterinary service of the city of Moscow. The fair pavilions are located in high-traffic areas and are equipped with heating, ventilation, air conditioning, and video surveillance systems, as well as commercial and refrigeration equipment, making them comfortable to visit at any time of the year. Spaces for fair participants are provided free of charge. More information about cooperation can be found on the official website of the State Public Institution“Moscow Fairs”.
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