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Creamy Horseradish

by

Yield: Makes 3 cups

Freshly grated horseradish is a versatile condiment to have on hand. Use as is, or combine it with ketchup to create your own seafood-cocktail sauce.

Ingredients:

  • 1 horseradish root, peeled and cubed
  • 1 pound small turnips, peeled and thinly sliced
  • 1 teaspoon salt
  • Freshly ground white pepper
  • 1 teaspoon sugar
  • 1 cup white vinegar

Instructions:

1. Place the horseradish in the container of a processor. Add the turnips, salt, pepper, and sugar. Turn the processor on and slowly pour the vinegar through the feed tube. Whirl until almost puréed.
2. Transfer to a glass jar with a screw-top lid and refrigerate. It will keep for up to 6 weeks.
Updated Friday, November 19th, 2010
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