Laurie467's Chrain
Pareve Pesach
Ingredients
- 1 pound thick horseradish roots
- 1 large fresh beet
- 1/2 cup white vinegar
- 1/4 cup sugar or to taste
Method
Peel the horseradish root, trimming a portion to be used as the symoblic bitter herbs on your sedar plate. (Save some for planting too.) Peel the beet. Grate both the beet and the horseradish coarsely by hand or in a food processor. Add the vinegar and sugar to the beet and the horseradish and blend well. Add more vinegar if too dry. Store in a tightly covered containter in the refrigerator and serve it with your gefilte fish. It will keep several weeks.