Chrain

By stancec44

What’s chrain, you ask? It’s a heck of a memorable condiment traditionally found on the holiday table come Passover and, in eastern Europe, Easter. Its bracing robustness is most terrific alongside rich dishes such as deviled eggs, gefilte fish, and roasted hen, although it also works admirably as a dip with crudités. Depending on the precise proportion of ingredients that the cook chooses, the condiment’s characteristics are either that of a magenta beet relish spiked with a touch of horseradish or a clear-the-sinuses horseradish paste with a tinge of pink—suit yourself, tweaking and tasting as you make it.

Ingredients

• 3 medium beets, unpeeled but scrubbed
• 1-by-3-inch piece fresh horseradish, peeled and roughly chopped, or more to taste (may substitute prepared horseradish to taste)
• 2 tablespoons cider vinegar (or substitute balsamic vinegar)
• 1 tablespoon olive oil
• 1 1/2 to 2 teaspoons salt
• 1 to 1 1/2 teaspoons granulated sugar
• 1 garlic clove, peeled (optional)

Preparation

Step 1

1. Place the whole, unpeeled beets in a large saucepan and add enough water to cover. Bring to a boil and cook until tender, 30 to 45 minutes. Drain the beets and rinse them under cold running water until they’re cool enough to handle. Using your fingertips, slip off the skins. Then coarsely chop the beets. (You should have about 4 cups, give or take a little.)

2. Place the chopped beets along with the remaining ingredients in a food processor and process until the desired consistency. (Consider adding the smaller amount of salt and sugar for starters, then toss in more if desired.) Taste and adjust the amount of horseradish accordingly. Cover and refrigerate the chrain for up to 1 week.