MADGE'S HORSERADISH

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Madge's Horseradish image

Martha's friend Madge Miller shares her fresh horseradish recipe. Serve this classic sauce with gefilte fish at your next seder.

Provided by Martha Stewart

Categories     Passover Recipes

Yield Makes about 4 cups

Number Of Ingredients 5

1 large horseradish root, washed thoroughly, peeled, and coarsely chopped
2 small beets, boiled, peeled, and coarsely chopped
6 tablespoons apple cider vinegar
1 tablespoon sugar
Pinch of coarse salt

Steps:

  • In the bowl of a food processor fitted with the blade attachment, pulse horseradish until coarse, about 30 seconds. Add beets, vinegar, sugar, salt, and 1/4 cup water. Process until fine, but not pulverized, about 1 minute. Store in an airtight container in the refrigerator for up to 2 weeks.

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