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Apple Horseradish

By: 
Tina Wasserman
Peeling apples for horseradish recipe for the Jewish holiday of Passover or Pesach

Using the apple, an iconic Rosh HaShanah ingredient, as a base, the following sauce will add a kick to your gefilte fish or roasted meats. Horseradish is a classic Czech condiment.

Makes 20 servings
Ingredients: 
2 Tablespoons fresh lemon juice (about 1 lemon’s worth)
1⁄4 teaspoon Kosher salt, or to taste
2 teaspoons sugar, or to taste
2 Gala or Fuji Apples
1 piece of horseradish, 1" wide and 2" long
Directions: 
  1. Place the lemon juice, salt, and sugar in a 1-quart bowl.
  2. Peel the apples and grate on a coarse grater directly into the bowl. Wash and peel the horseradish. Grate coarsely directly into the apple mixture. Note: The grating steps may be done in a processor, using the fine grating disk for the apple and the metal blade for the horseradish.
  3. Stir to combine, adjusting seasonings if necessary.
  4. Store in a well sealed jar.
Tina's Tidbits: 

  • To make grating horseradish easier, peel the portion of the root you’ll be using incrementally and hold on for as long as possible to the non-peeled portion. Use a knife to mark the needed amount; stop grating when you get to it.
  • Grate horseradish in a well ventilated room to prevent lung irritation from its fumes.
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