Contributed by Rachael, Ancesister @ Ancestreats.
I can’t imagine eating a fish course without this condiment: a traditional accompaniment of beet-horseradish relish called Chrain (Yiddish: חריין, khreyn).
Lots of general supermarkets carry this pre-made item in the section near the refrigerated hot dogs and pickles. However, if you were to get stuck somewhere, like I did in Albuquerque, unable to find it in stock for Passover supply time, make your own. A doorway of fresh flavor was opened when I made this, and I have never gone back to store bought.
The hardest part in this recipe is enduring the need for a hanky to wipe your eyes while peeling and grating the fresh horseradish root. Maybe you want a gasmask for that part. It will bring tears if you are not in a well-ventillated area. If this is being made for a Passover Seder, consider those tears a reminder of the affliction faced by your ancestors who had to leave Egypt in a hurry.
Chrain is awesome on fish. So yes, it’s fabulous on sushi. It is a fine condiment for grilled red meat, too. You can use this any time of year. If you store it in a tighly covered glass pint jar, refrigerated, it does not spoil fast. Essentially, it’s pickled.
INGREDIENTS
12 ounces of horseradish root, peeled (provides approximately 2 cups)
3/4 cups distilled white vinegar
1 medium to large- sized beet ( produces a minimum of 1/2 cup shredded beet)
1/3 cup sugar
1/2 teaspoon salt
DIRECTIONS
Use the food processor, fitted with the fine shredder. Shred the horseradish root. Transfer to a bowl. Wash the hands. Wipe the eyes. Then process the beet with the same shredder. Put the red stuff inside the same bowl as the horseradish. Change the processor to the metal blade. Return the horseradish and beets to the workbowl. Add the remaining ingredients, and process until almost smooth. You will probably have to scrape the sides down. Process for one to two minutes more. Half of the resultant pink mash goes into a single glass pint sized jelly jar. You need two of these, with covers and bands. Cover tightly and chill at least one day in advance in the fridge, and up to one week before serving. It’s mighty. Remember: beet juice can stain your blouse, tie and tablecloths. Eat with care.
ancestreats.com 