SJS021903/21/12




Use up your leftover shredded horseradish to make a great tasting sauce for your gefilte fish. You'll never go back to store bought!






  • SERVING/YIELD
    10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Shehakol


  • RECIPE
    #19112

























INGREDIENTS













  • 1 thick horseradish, grated










  • 1 fresh beet










  • ½ cup white vinegar










  • ¼ cup sugar










  1. Peel horseradish root (save a portion for seder plate).



  2. Peel beet.



  3. Grate - then grind - BOTH coarsely in food processor.



  4. Add vinegar and sugar to beet/horseradish mixture. Blend well. Add more vinegar if too dry. Store in tightly covered container in fridge.















CONVERTER





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