Return to Content

Creamy Horseradish

Yankee Plus Dec 2015


Creamy Horseradish
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111