Creamy Horseradish

From Vegetable Cookbook

Vegetables Recipes

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.

• 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.

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