Prepared Horseradish with Beets


Prepared Horseradish with Beets
Author: 
Recipe type: Condiment, sauce, dip
Prep time: 
Total time: 
Yield: 24
 
Horseradish is a wonderful condiment that works any time of year to add zest to foods, but around Passover it is a holiday staple, eaten to complement gefilte fish or baked gefilte fish casserole. While it can be eaten “white” without any beets, it works well with beets from a can or freshly cooked, cooled beets. This recipe for the horseradish is an approximation. Every horseradish root is oddly shaped and they also vary in intensity. I have provided the measurements from the last batch I made, but your mileage will vary.
Ingredients
  • Horseradish root (Size depends on how many ounces of prepared horseradish you want to end up with. Keep in mind you may be adding beets and you will be adding vinegar. I used a 7 ounce, relatively straight piece which yielded 2 cups of prepared horseradish with beet.)
  • White vinegar (I used about 1 cup.)
  • Granulated sugar (I used 4 teaspoons.)
  • Kosher salt (I used 2 teaspoons. You only need 1/2 as much table salt.)
  • Canned beets (not pickled) or a fresh, scrubbed beet (I used 1 medium-sized beet, cooked in the microwave oven with a few tablespoons of water until it could be pierced easily with a fork.)
Instructions
  1. If you are using a fresh beet, I recommend peeling it before you cook it. Wearing a glove or plastic bag on your hand when touching the beet will help you avoid staining your hands. Steam it in a small pot or cook on high in a covered, microwave-safe container with a little water in the microwave oven until tender. Cut into chunks.
  2. Wash the horseradish root thoroughly. The roots are often very dirty and I find the easiest way to clean them is with a toothbrush under running water. Peel the fresh horseradish. Cut it into chunks. Put the pieces in the food processor and process using the metal blade. If you want the horseradish to be pink, gradually add canned shredded or whole beets (not pickled beets) or pieces of freshly cooked beet and continue until you get the color you like. Don’t worry if you do not care for beets by themselves. Horseradish is pretty assertive and the beet does not change the flavor a lot. With the processor running, add through the feed tube as much white vinegar as the horseradish holds without pooling. Add sugar and salt to taste.
Notes
Warning: Do not inhale over the processor bowl or lean in as you open it when processing horseradish as the fumes can irritate both your eyes and nose.

Roasted Butternut Squash and Sweet Potato Soup


Roasted Butternut Squash and Sweet Potato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Yield: ~2 quarts
 
When the weather cools, a bowl of hot soup is a lunch or dinner favorite. Fall and winter bring delicious squashes and hearty root vegetables in abundance. You can make a particularly tasty soup by roasting your vegetables and pureeing them with some broth to achieve the consistency you like. The quantities of the vegetables can be adjusted and even the choice of vegetables can vary. In the base recipe here, I have used butternut squash, sweet potatoes, and a yellow onion, but you can change up the taste a bit by adding garlic, carrots, other squashes, or even something more exotic such as a small beet. If you use vegetable broth and leave out the sour cream garnish, this recipe will meet the guidelines for being vegan.
Ingredients
  • 6 cups butternut squash cut into ~1 inch dice
  • 4 cups orange yams or sweet potatoes cut into ~1 inch dice
  • 1 large onion cut into ~1 inch dice
  • 2 to 3 tablespoons of olive oil
  • 2 14.5 ounce cans of vegetable or chicken broth
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg (a microplane works well for this)
  • Salt and freshly ground black pepper to taste
  • Diced red pepper for garnish (optional)
  • Celery leaves or parsley leaves for garnish (optional)
  • Light sour cream thinned with a bit of milk or water for garnish (optional)
Instructions
  1. Pre-heat the oven to 450 degrees F. Line a 1/4 sheet pan or a large baking pan with aluminum foil. Place the vegetables in a large bowl and stir to mix. Drizzle with the olive oil, sprinkle with ~1 teaspoon of salt, and mix to coat all of the vegetables evenly. Pour into the lined baking pan and distribute the vegetables into an even layer. Roast in the oven for 30-40 minutes or until the vegetables are tender and are beginning to brown at the edges. Remove from the oven. At this point you can use a standard blender to puree batches of the vegetable mixture with the broth and spices or you can use an immersion blender. In either case, you transfer the mixture to a sauce pan (3 quarts or larger) so that you can heat it to serving temperature. If you would like a thinner consistency, add additional broth or water. Taste and adjust the seasoning. Pour into serving bowls and garnish with a sprig of parsley or celery leaves, diced red pepper or some sour cream. An especially attractive way to use the sour cream is to use a small spoon to distribute dots of thinned cream in a circle. Use a toothpick to drag a line connecting through the middle of all the dots to make a pretty pattern.