Make your own Beet & Horseradish condiment for your Passover Seder

Happy Passover from EyeCandyTO!  Wishing freedom and liberation around the world this holiday season!!

Scroll down to read more about Passover & how to make your own Beet & Horseradish condiment – Chrein (recipe below).

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Passover or Pesach is an important, biblically derived Jewish Festival and it’s the commemoration of their liberation from slavery in Egypt and their freedom as a nation under the leadership of Moses.  It commemorates the story of the Exodus.

Part of the tradition is to eat bitter herbs to remember the bitterness of slavery.  These herbs are placed on the Passover Seder Plate and are required to be eaten.  Horseradish is commonly used for this.

Horseradish is also contained in Chrain, a spicy paste made of grated horseradish and commonly used as a condiment for meat and fish dishes in Ashkenazi Jewish & Eastern European cooking (e.g. Gefilte Fish – as seen in the photo).

 

Chrein – Beet & Horseradish Condiment Recipe

Yield: 2 1/2 cups

Ingredients

4 each Medium beets, peel & grated

3 Tbsp Horseradish root, freshly grated (adjust amount depending on spiciness)

1 tsp Kosher salt

2 Tbsp Red wine vinegar (or cider or white)

4 Tbsp Sugar

Enough water to slightly cover the grated beets

Procedure

  1. Peel, wash and grate the beets.  Put them in a pot and add enough water to slightly cover them.  Do not put too much water or the product will be too wet.  Cook until very tender.  Between 20-30 minutes, but check as times may vary.
  2. While hot, add the vinegar salt and sugar and mix well until everything is dissolved.
  3. Add the grated horseradish.  Place in a bowl and let cool for a few minutes. Place in the refrigerator, covered, for 2-3 hours.  Adjust seasoning before serving.

Notes:

  • Adjust ingredientes to your personal preferences.  Add more or less sugar to adjust sweetness.  More or less vinegar to adjust acidity.  And more or less horseradish to adjust potency & spiciness.
  • Beets can be puréed instead of grated for a smoother consistency.  Do this after you cook the beets, and dice them to cook instead of grating.

 

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