Carrot-Citrus Horseradish Relish
Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto
Serves: 1 quart
- 1 lb carrots, peeled and halved
- 0.5 lb horseradish root, chopped coarsely
- 0.25 c sugar
- 0.25 c distilled white vinegar
- 1 c water
- 1 tbs grated lemon zest
- 3.25 tbs fresh lemon juice
- 0.5 tsp kosher salt
Place carrots in a saucepan and cover with water. Bring to a boil, then
boil for 5 minutes, until cooked through but not soft. Drain and put in
the food processor. Add horseradish, and chop fine. Add lemon zest, lemon
juice, and salt.
In a small saucepan, put sugar, vinegar, and water, and bring to a
boil for 3 minutes, stirring to dissolve sugar. With food processor
running, gradually add vinegar-sugar mixture until chopped very fine
and mixed to the right consistency.
Refrigerate 24 hours before serving. Will keep in refrigerator for
about three months.
I had some trouble getting the horseradish ground fine enough. I tried
using a hand blender on the result from the food processor, which helped
a bit but not a lot. I suspect that the finer the horseradish is initially
prepared, the smoother the final consistency. Perhaps it would help to
pound the horseradish in a mortar, or run the relish through a food mill.