CARROT-CITRUS HORSERADISH RE LISH
liz
7!"#
1 quarT reLish 8
maKes aBout
1 pound carrots,
peeled and halved
thE geFilte maNifestO
½ pound coarsely
chopped peeled
horseradish root
176
The carrot served on top of gefilte fish is sometimes called the
yarmulke, but it always looks so limp and sad, and it really has
no flavor. This recipe combines the carrot’s color with the classic
gefilte condiment, horseradish relish.
Each holiday, we’ve given out a version of this recipe, and many
devoted fans have been making it every year. It’s also delicious in
a Pickle Brine Bloody Mary (page 305). Feel free to play with the
ratio of carrots to horseradish for a milder or spicier final product.
If you don’t have a food processor, don’t be deterred. You
can make this recipe by finely chopping the carrots, grating the
horseradish on the small or medium holes of a box grater, and
mixing it all together in a large bowl with the other ingredients.
¼ cup sugar
¼ cup distilled white
vinegar
1 cup cold water
1.
Place the carrots in a saucepan and add
water to cover. Bring to a boil over high
heat. Boil for about 5 minutes, until
the carrots are cooked through but not
soft. Drain the carrots and place them
in a food processor along with the
horseradish pieces.
2.
Meanwhile, in a small saucepan,
combine the sugar, vinegar, and cold
water and bring to a slow boil over
medium-high heat. Cook, stirring
occasionally to dissolve the sugar, for
3 minutes, then remove from the heat.
3.
Add the lemon zest, lemon juice, and
salt to the food processor. With the
motor running, slowly pour in the
1 tablespoon grated
lemon zest
½ teaspoon
kosher salt
3¼ tablespoons fresh
lemon juice
vinegar-sugar mixture. You do not want
the relish to be soupy, so add the liquid a
bit at a time and stop at the point when
the carrots and horseradish are fully
coated, shiny, and moist. You may need
to stop and stir a few times to ensure
that the horseradish is fully ground. Run
the processor until the horseradish and
carrots are evenly ground and as fine as
your processor can get them.
4.
Transfer the relish to an airtight
container and refrigerate for at least
24 hours before serving with homemade
(pages 162, 167, 172) or store-bought
gefilte fish. Horseradish relish will keep
in the refrigerator for about 3 months.