| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1995 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Peeled horseradish root; (about 12 ounces |
|
|
; beforepeeling) |
|
|
; (1/2-inch pieces) |
| 3/4 |
c |
Distilled white vinegar |
| 1/2 |
c |
Finely chopped peeled raw beet |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Coarse salt |
INSTRUCTIONS
Using processor fitted with shredder attachment, shred horseradish.
Transfer horseradish to medium bowl. Fit processor with metal blade. Return
horseradish to work bowl. Add next 3 ingredients. Process until almost
smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in
salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day
and up to 10 days.
Makes about 2 cups.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 67g Carbohydrate; 0mg Cholesterol; 941mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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