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Basics: How To Make Chrein (Prepared Horseradish)

by Renee Muller | April 14, 2019 | 5 comment(s)

Basics: How To Make Chrein (Prepared Horseradish)

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.  

You start by cooking the peeled and cubed beets in a pot with water. Beets take a VERY LONG TIME to cook. Longer than potatoes. Cook beets until fork tender.


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).

Mix well and taste. Adjust taste to your liking (more sugar, salt or vinegar). Everyone likes their chrein differently, right? Do what works for you. Also, some beets will be sweeter than others. You will need to adjust the sugar level accordingly.

Store chrein in an airtight container. Mason jars work well. Chrein will keep fresh for up to 2 weeks refrigerated. Chrein freezes well too. I recommend dividing into small portions and freezing rather than storing it all at once in the fridge.

5.0 from 1 reviews
Chrein (Prepared Horseradish)
 
Save Print
Ingredients
  • 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
Instructions
  1. Combine all ingredients. Taste and adjust accordingly with more sugar, salt, or vinegar. See instructions above for prepping each ingredient.
3.5.3226

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Filed Under: BCP Basics, Pesach, Recipes Tagged With: basics, condiments and dips, gluten free, pesach

Renee Muller

Stylist Renee Muller is a trailblazer in the food and lifestyle styling industry. Her cookbook “Our Table” cookbook debuted in 2016,  setting the bar in cookbook food styling (since then, she's brought her style to many more books!). With her own European upbringing, she’s still getting accustomed to raising American-born kids (and the concept of takeout). You can follow her on Instagram @reneemullerstyling or view her work on her website www.reneemuller.com.

Reader Interactions

Comments

  1. Guess who? says

    April 14, 2019 at 6:57 pm

    Obviously you know how to make this EASY and tasty Cheryn bacause you grew up in Lugano where you had to prepare nearly everything by yourself…..right?

    Reply
  2. Dinah says

    April 14, 2019 at 9:16 pm

    I love pesach chrain! I make tons of extra and freeze it. Last year it lasted until the middle of the summer. Yum!!

    Reply
  3. Pessy says

    April 15, 2019 at 4:36 pm

    Hack for cooking beets quickly – use a pressure cooker! I did it once when my husband bought raw beets instead of cooked vacuum packed beets and it was an hour or two before Shabbos. It takes about 20 minutes if I remember correctly!

    Reply
  4. Dinah says

    April 15, 2019 at 11:43 pm

    Tip from someone who learned the hard way- don’t overcook your beets- they turn brown.
    Threw out about 18 beets…:(

    Reply
  5. Devorah says

    April 16, 2019 at 12:37 pm

    I bake my beets, wrap each one in tinfoil, place in 9×13 with a little water, bake 425 2 hours, till soft, then they peel super easy

    Reply

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