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 |
t |
Coarse salt |
1 |
|
Other Carbohydrates |
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 Converted
by MM_Buster v2.0n.
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