sponsored by edward blank and family, the covenant foundation, and the shine trust

CARROT CITRUS HORSERADISH RELISH

„ YIELD: ABOUT 1 QUART (4 CUPS) HORSERADISH RELISH

Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. 1 pound carrots, peeled and trimmed Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. ½ pound fresh horseradish root, peeled, washed and All rights reserved. Photography by Lauren Volo. roughly chopped (from about a 12oz root) 3 tablespoons plus 1 teaspoon fresh lemon juice 1 tablespoon grated lemon zest ½ teaspoon kosher salt ¼ cup sugar ¼ cup white vinegar 1 cup cold water

1. In a medium saucepan, place carrots and enough water to cover them completely. Bring to a boil and let cook until carrots are just fork-tender, about 5 minutes. Drain, halve, and place in food processor bowl, along with the horseradish chunks, fresh lemon juice, lemon zest and salt. Meanwhile, in a small saucepan, bring sugar, vinegar, and water to a slow boil. Boil for 3 minutes, stirring occasionally to dissolve sugar, and remove from heat.

2. Pulse the food processor while slowly pouring in the vinegar-sugar mixture. Add liquid just until the carrots and horseradish are fully coated, shiny and moist, but before the mixture becomes soupy. Stir between pulses to ensure that horseradish chunks are as evenly ground as possible. Place finished horseradish relish in a sealed container and let sit in the refrigerator at least 24 hours before whipping into scrambled eggs or spreading on an egg and cheese sandwich. Also makes the ideal compliment to gefilte fish, obviously.

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