10901 Beet Horseradish About 1 cup Tue Sep 11 10:14:00 -0700 2007 Tue Sep 11 17:07:39 -0700 2007 Licensed http://www.chow.com/recipes/10901 Wed, 12 Sep 2007 00:07:39 GMT A classic for topping gefilte fish A classic condiment for topping gefilte fish. We took this recipe from CHOW Editor in Chief Jane Goldman’s mother’s The Jewish Festival Cookbook, which is sadly out of print. It’s the perfect accompaniment to our homemade version of gefilte fish from Firefly Restaurant.

Game plan: While the authors of the recipe suggest bottling this relish, it’s much easier to simply store it in a sealed plastic container in the refrigerator.

]]>
  • Mix the horseradish with the grated beet, salt, and sugar. Stir in the vinegar to make proper consistency. Bottle tightly.
    • ]]>     http://www.chow.com Fannie Engle and Gertrude Blair 67 Condiment/Sauce 78 1 cup freshly grated horseradish

    ]]>     112 1 medium raw beet, finely grated

    ]]>     301 1/2 teaspoon kosher salt

    ]]>     298 Pinch sugar

    ]]>     Vinegar

    ]]>     3372 jewish 4187 passover 5087 jew 4188 kosher 5207 gefilte fish 5208 seder 5209 pesach 4714 pareve