Homemade Chrain Food
HOMEMADE CHRAIN
This is a big, messy job. However, you do it once and it lasts the whole year through! You can either jar it and leave it in the fridge (space permitting) or you can freeze it and use as needed. If you don't want to make chrain for a crowd, feel free to cut this recipe in half or fourths, or follow the Alternate Chrain recipe below. Beets are a colorful source of anthocyanins, the purple pigments which are also found in blueberries, red cabbage, red onions, eggplant etc. Anthocyanins are powerful antioxidants that may help protect against cancer, heart disease, arteriosclerosis, and some complications from diabetes. They also protect the brain. READ MORE
Provided by Recipe By Brynie Greisman
Categories Condiments & Kitchen Staples
Yield 40
Number Of Ingredients 12
Steps:
- Before you start, it's a good idea to line your counters with a double layer of disposable table cloth, and wear disposable gloves.
- Wash and scrub beets well. Cover with water and cook beets with peel until almost soft, but not too soft. Cool and peel (peel will slide off easily this way). Alternately, peel beets first and then cook.
- Prepare a very large bowl or basin. Grind beets using the knife attachment of the food processor. From time to time, stop grinding and empty bowl into the basin. Once all the beets have been ground, add the sugar, lemon juice, salt and beet juice and mix. Add horseradish last and mix very well. Adjust seasoning if necessary.
- Follow the basic instructions below (please note that in this version, the beets are raw). This recipe freezes very well too.
CHRAIN WITH BEETS (RED HORSERADISH)
I make this every year for Passover, a special spicy treat on top of homemade Gefilte Fish. I would make it more often, but I'm really sensitive, and this makes my eyes burn and tear - consider that a warning. Nonetheless, it's sad to finish the homemade jar, because going back to storebought is dreadful.
Provided by AniSarit
Categories Vegetable
Time 20m
Yield 1 1/2 cups, 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Grate the beets into a bowl using the fine side of a hand grater (wear gloves or you'll have some real memories that will last for days).
- Finely grate the horseradish into the bowl (do not touch your face!).
- Add the vinegar, salt, and sugar, and taste for seasoning.
- Let stand at room temperature for 2 hours before serving.
- Store covered in the refrigerator; will keep for several weeks with same strength, and afterwards, the intensity will be reduced.
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- Peel the carrots and grate on the fine holes of a box grater. Heat the olive oil in a medium skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring constantly, until the carrots are softened but not brown and any water has evaporated, about 3 minutes.
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