Posted by Caveman Cooking on March 26, 2010
With Passover quickly approaching, we are sharing a few recipes that we will be contributing to Cavemom’s Sedar.
3 Cups Fresh Horseradish
1 1/2 Cup Vinegar
1/2 tsp. Kosher Salt
4 tsp. sugar
Peel and chop three cups worth of fresh horseradish root. Place into blender or food processor with fine chop attachment.
Add vinegar, sugar, and salt to blender. Process ingredients until pureed.
With a rubber spatula, spoon mixture into airtight container.
HINT: Keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you! 😉
Cover mixture and refrigerate until ready for use. May be refrigerated up to 30 days.
NOTE: This stuff is the real deal! It is kind of strong, but goooood!! This makes a great base for a creamed horseradish sauce for prime-rib or other roast beef dish … just add sour cream. It’s also good for spicing up a cocktail sauce or added to a soup/broth.
NOTE 2: If you prefer the “red horseradish”, just boil 3 medium beets until soft, peel completely, and add them to the pureeing process above.
Prep Time = 20 minutes
Cook Time = n/a
Makes 4 Cups
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.