Tuesday, May 24, 2011


Clockwise from eight: beet khreyn, celeriac khreyn, watercress khreyn, yellow pepper khreyn, and carrot khreyn

Here is the khreynbow. I only made five kinds of prepared horseradish this year, and as you see, my khreyn dish has six segments, so clearly something has to be done, but I do feel off to a very solid start. All of these were smashing. The traditional beet horseradish will always have a special place in my heart, but the celeriac horseradish was a very exciting new relish for me. The overall popular favorite was the yellow pepper horseradish, the sweetest and mildest of the bunch. All of these are fond shidukhim for vegetarian gefilte fish, tea eggs, soups, and matzo canapes of all kinds.


Wash and peel two large fresh horseradish roots, each about18 inches long. Cut them into smallish pieces. place the horseradish in the bowl of a food processor with 3/4 cup white vinegar and a tablespoon kosher salt and pulse until finely ground.
To proceed, divide the khreyn into five equal portions.

Beet Khreyn
Pulse the horseradish with an equal volume peeled roasted beets.

Carrot Khreyn
Pulse the khreyn with an equal volume peeled raw carrots.

Celeriac Khreyn
Pulse the khreyn with an equal volume peeled, chopped celeriac.

Watercress Khreyn
Pulse the khreyn with a small handful of watercress leaves

Yellow Pepper Khreyn
Pulse the khreyn with two peeled raw yellow pepper.

I realize we are close to Shvies and I am still scrambling to post this year's Peysekh recipes. Will do all I can.