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The Gefilteria’s Carrot-Citrus Horseradish Relish

The Gefilteria’s Carrot-Citrus Horseradish Relish Related:   condiments & sauces, Europe, gluten-free, low-fat, pareve, Passover, vegan, vegetables & legumes, vegetarian

Prep time: 15 minutes + overnight refrigeration

Cook time: 5 minutes

Yield: About 1 quart

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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.

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

Preparation

  • 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 book The Gefilte Manifesto by Jeffrey Yoskowitz and Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.

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