Grated horseradish is a classic condiment for gefilte fish. I used to buy a quality jarred variety but that was when I'd buy frozen gefilte fish. Now, with the homemade salmon and white fish loaves, it seems more appropriate to grind our own horseradish. As I tie up loose ends before the final push before the Seder, I'm looking for a small project to keep my chef busy. "Oh, why don't you grab that 20 pounds of horseradish from the fridge and I'll TELL you what to do!?" Mean trick, I know, but they fall for it every time!
It's simple; wash the root, peel and chunk it to fit the bowl of the food processor. Add salt, sugar, vinegar (or lemon juice) and stir to combine well. This is the part that sent the chef running from the room. Yeah, might not want to look at what you're doing at this point....feel the burn! I store the horseradish in plastic freezer bags that are doubled. You can also freeze this if you're really organized.
Regarding the horseradish eaten during the Seder, it is best to grate that before the Seder so it packs its full punch. I've heard of some who really observe the mitzvah to the most stringent level by biting a chunk of horseradish. HEARD of but never seen......
|Number of servings:||Makes about 2 cups|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 pound horseradish root
- 2 teaspoons salt
- 1/4 cup sugar
- 1/3 - 1/2 cup vinegar or lemon juice, enough to moisten
Wash and peel the horseradish root. Cut into chunks and put into the bowl of the food processor that is fitted with the blade. Grind until very fine. Transfer to a bowl. Add remaining ingredients and stir....don't look at it or breathe!
Store in an airtight container.
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