Chrain (horseradish and beetroot)

"Discover how to cook this fish recipe. Fish recipe for free. Delicious healthy recipe. Fish recipe, cooking tips and food recipe. Easy and quick fish recipe!"
Recipe by: amarilys

Rate this recipe (1 votes)

883 people have saved this recipe

click for zoom

Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Horseradish root (100g); Pickled beetroot is used,
-peeled and grated -omit vinegar)
12 oz Beetroot (350g); raw; cooked 1 tb Honey or Sugar (optional)
-or pickled, and grated (if 1/2 c Vinegar (100ml/4 fl.oz)

Peeling and grating horseradish root is a painful experience for the
root emits an extremely acrid smell when bruised. Peeling should
therefore done under cold, running water while grating and even
processing should take place in a well-ventilated room. Pure grated
horseradish, either bottled or frozen, has started to appear in
supermarkets. It makes an acceptable substitute.

Combine allingredients. Keep the mixture in the refrigerator in a
tightly sealed jar; the relish loses its hotness if kept open. It
should have a well-defined and strong kick which is inexplicable to
the uninitiated. It should `clear your tubes', allowing you to
appreciate the flavor of the fish.

From: In Search Of Plenty: A History Of Jewish Food Publisher: Kyle
Cathie Ltd. By: Oded Schwartz