Golden Horseradish from The Gefilte Variations by Jayne Cohen
In a small saucepan, boil the carrots in lightly salted water until very tender. Drain and rinse with cold water until cool. Pat dry and set aside. Place horseradish in a food processor and grind u...
Ingredients
- Sugar (optional)
- ½ cup fresh carrot juice (see Cook’s Note)
- About 1 teaspoon salt
- About ¼ cup cider vinegar
- Enough fresh horseradish root, peeled, to yield about 1 cup when grated (about 2 cups of peeled chunks)
- ⅓ cup peeled carrots, cut into small chunks
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