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Chrain I (P, KLP)
Source: Artie Kurtz
Yield: 7 oz.

1 20-oz. horseradish root (1 lb. 4 oz)
5 oz. apple cider vinegar
1 tbsp. kosher salt
1 cup beet juice
7 oz. cold water
6 ice cubes

Scrub root with a vegetable brush until white, slice in thin rounds, then cut the slices into fourths.

Put ice cubes and water in bowl of food processor and chop a little, then add horseradish and chop for 3 minutes. Add vinegar and process another 15-30 seconds. Combine beet juice and salt, add to horseradish.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A