Hot Horseradish Paste
Recipe: #10043
July 09, 2013
Categories: Beet, Game/Sports Day, Passover, Gluten-Free, Heart Healthy High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"If your of the Jewish faith you probably have already tried this (called Chrain), it's generally served for the Jewish holiday called Passover but can be made and served at any time! One little teaspoon of this will clear-the-sinuses immediately, this stuff is very hot!! and goes great with prime rib roast, brisket, any kind of beef or fish or poultry. It’s easy to make with a food processor, and the results are far better than the stuff from the store. Double or triple the quantities, if you wish. This should make about 4 cups"
Original is 32 servings
Ingredients
Nutritional
- Serving Size: 1 (14.6 g)
- Calories 10
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 119 mg
- Total Carbohydrate - 1.4 g
- Dietary Fiber - 0.4 g
- Sugars - 1 g
- Protein - 0.2 g
- Calcium - 2.3 mg
- Iron - 0.1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the whole unpeeled beets in a large saucepan and add enough water to cover. Bring to a boil and cook until tender, 30 to 45 minutes.
Step 2
Drain the beets and rinse them under cold running water until they’re cool enough to handle.
Step 3
Using your fingertips, slip off the skins. Then coarsely chop the beets. (You should have about 4 cups, give or take a little.)
Step 4
Place the chopped beets along with the remaining ingredients in a food processor and process until the desired consistency. (Consider adding the smaller amount of salt and sugar for starters, then toss in more if desired.) Taste and adjust the amount of horseradish accordingly. Cover and refrigerate the mixture for up to 1 week.
Tips
No special items needed.
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