The Gefilteria’s Carrot-Citrus Horseradish Relish
Feel free to play with the ratio of carrots to horseradish for a milder or spicier final product. If you don’t have a food processor, don’t be deterred. You can make this recipe by finely chopping the carrots, grating the horseradish on the small or medium holes of a box grater and mixing it all together in a large bowl with the other ingredients.
- 1 pound carrots, halved
- ½ pound coarsely chopped peeled horseradish root
- ¼ cup sugar
- ¼ cup distilled white vinegar
- 1 cup cold water
- 1 tablespoon grated lemon zest
- 3¼ tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- Place the carrots in a saucepan and add water to cover. Bring to boil over high heat. Boil for about 5 minutes, until the carrots are cooked through but not soft. Drain the carrots, and place them in a food processor along with the horseradish pieces.
- Meanwhile, in a small saucepan, combine the sugar, vinegar and cold water and bring to a slow boil over medium-high heat. Cook, stirring occasionally to dissolve the sugar, for 3 minutes, then remove from the heat.
- Add the lemon zest, lemon juice and salt to the food processor bowl. With the motor running, slowly pour in the vinegar-sugar mixture. You do not want the mixture to be soupy, so add the liquid a bit at a time and stop at the point when the carrots and horseradish are fully coated, shiny and moist. You may need to stop and stir a few times to ensure that the horseradish is fully ground. Run the processor until the horseradish and carrots are evenly ground and as fine as your processor can get them.
- Transfer the horseradish to an airtight container and refrigerate for at least 24 hours before serving. Horseradish relish will keep in the refrigerator for about 3 months.
- Excerpted from The Gefilte Manifesto: New Recipes for Old World Jewish Foods by Jeffrey Yoskowitz and Liz Alpern (Flatiron Books, September 13, 2016).