Eat a lot of chrein on Pesach? Prep it fresh and prep a lot.
Each Pesach, we consume copious amounts of chrein in our house. It just goes so well with matzah. And all Pesach foods, as a matter or fact. And mayonnaise, obviously.
Chrein consists of mainly cooked beets and grated horseradish.
Let the beets cool. Once cooled enough, run the beets through the food processor. I like to use what we call “the kugel blade”.
In a large bowl, place the shredded beets,prepared “marror,” and the rest of the ingredients (see recipe below).
- 2 cups cooked and shredded beets (about 3 medium beets or 4 smaller ones)
- ¾ to 1 cup processed horseradish
- ¼ cup sugar (or less. Depending on the beets. Some beets are so naturally sweet you almost don’t need any sugar. I recommend adding the sugar 1 tablespoon at the time. )
- ½ cup vinegar (if you don’t use vinegar on Pesach you can substitute with lemon juice)
- 1 teaspoon salt
- Combine all ingredients. Taste and adjust accordingly with more sugar, salt, or vinegar. See instructions above for prepping each ingredient.
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