Every year I'm given the chore of making the horseradish for our Passover Seder. With our large extended family I need at least 5 lbs for the two Seders.
While this is a task, it's easy to prepare smaller amounts and the results will keep you from buying it from the store.
I do a beet horseradish. The roots are cleaned and peeled, then chopped into 1/2 inch cubes and ground through my meat grinder along with a red beet or two. After letting it sit for a while I hit it with white vinegar and a little salt. That's all there it too it and WOW it's powerful and good.
Anybody making it?
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