Cut the cleaned vegetables evenly into paper-thin strips and bring to the boil in a fish casserole with just enough water to cook the eel. Season with vinegar, salt and peppercorns and cook the vegetables until tender to the core. Only then add the eel cut into portion pieces and let it simmer for about 10 to 15 minutes just at the boiling point, depending on the thickness of the pieces. Lift the eel pieces out of the broth, arrange on a hot plate, sprinkle with the drained root vegetables and garnish with freshly torn horseradish. Serve with salted potatoes.
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