Carrot and Horseradish Relish

Carrot Horseradish Relish
Carrot and Horseradish Relish
Use this to add a spicy kick to scrambled eggs, a welcome bite to rich grilled cheese, or even—oy vey—as a spreadable component to a decidedly non-Jewish charcuterie platter. Just skip the bread if it's Passover. Get the recipe for Carrot and Horseradish Relish »Paul Sirisalee | Food Styling: Eugene Jho

Developed to pair with gefilte fish on Passover, this condiment from Liz Alpern and Jeffrey Yoskowitz of The Gefilteria (and co-authors of The Gefilte Manifesto cookbook) is versatile beyond the Jewish holy days: Use it to add a spicy kick to scrambled eggs, a welcome bite to rich grilled cheese, or even—oy vey—as a spreadable component to a decidedly non-Jewish charcuterie platter.

Carrot and Horseradish Relish
This hot and sweet relish is a versatile condiment for sandwiches, roasts, and fish.
Yield: makes 3 cups
Time: 25 minutes

Ingredients

  • 1 lb. carrots (about 5 medium), trimmed and roughly chopped
  • 8 oz. fresh horseradish, peeled and coarsely grated
  • 3 tbsp. plus 1 tsp. fresh lemon juice
  • 1 tbsp. finely grated lemon zest
  • 14 cup sugar
  • 14 cup distilled white vinegar
  • 12 tsp. kosher salt

Instructions

  1. Place the carrots in a medium saucepan, cover with water, and bring to a boil. Cook until the carrots are just tender, about 5 minutes. Drain the carrots and transfer them to a food processor along with the horseradish, lemon juice, and zest.
  2. In a small saucepan, bring the sugar, vinegar, salt, and 1 cup water to a boil, stirring until the sugar dissolves, about 3 minutes. Pour the vinegar syrup over the carrots and horseradish and pulse until slightly chunky. Scrape into an airtight container and refrigerate for up to 1 week.